6–8 months
Butternut squash purée
Main mealPrep 10 minCook 20 minPortions: 4
Ingredients
- 2 cups of diced butternut squash
- Cooking water
Method
- Remove all the skin and seeds and cut the squash into small cubes.
- With no salt added, steam or simmer until a fork goes in with no resistance.
- Blend until smooth.
- Loosen with a little cooking water if it is stiff, and serve once cooled.
Texture
Smooth and thick enough to stay on the spoon, with no skin or fibre left in it.
Serving
Serve warm. Portion out into a separate bowl rather than feeding from the storage container.
Preparing for choking safety
All skin and seeds must be removed so no firm piece remains in the purée.
Key nutrients
Vitamin AVitamin CFibre
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.