9–11 months
Soft squash cubes
SnackPrep 10 minCook 18 minPortions: 3
Ingredients
- 2 cups of diced butternut squash
Method
- Remove all the skin and seeds from the squash.
- Cut it into cubes big enough for your baby to grasp in the palm, about the size of a walnut.
- Steam with no salt added until a fork goes in with no resistance.
- Squash one cube between your finger and thumb: if it gives easily it is ready.
- Let it cool to warm, and let your baby feed themselves sitting upright with someone beside them.
Texture
A soft cube that squashes under your finger — big enough to grasp yet soft enough to break down with gums.
Serving
Put one or two cubes down at a time and let your baby pick them up. They should be warm.
Preparing for choking safety
All skin and seeds must be removed. The cubes are cut big enough to grasp rather than small and round, and a firm cube is not served.
Key nutrients
Vitamin AVitamin CFibre
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. 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. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. 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.