9–11 months
Squash and bulgur
Main mealPrep 10 minCook 25 minPortions: 3
Ingredients
- 3 tablespoons of fine bulgur wheat
- 2 cups of diced butternut squash
- 250 ml water
Method
- Remove all the skin and seeds from the squash and cut it into small cubes.
- Cook in water with no salt added until a fork goes in with no resistance.
- Add the rinsed bulgur and cook until it has swollen and is completely soft.
- Mash lightly with a fork, leaving small soft pieces of squash.
- Let it cool and check the temperature.
Texture
Thick and lumpy, with no firm grains of bulgur and no piece of skin left.
Serving
Serve warm. If your baby wants to hold the spoon, let them.
Preparing for choking safety
All the squash's skin and seeds must be removed — the firm skin is a risk. Bulgur is made from wheat and a firm grain is a risk.
Key nutrients
FibreProteinCarbohydrateVitamin A
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. 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. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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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.