Butternut Squash Puree
Butternut Squash Puree is a great first food for babies but it can also be served as a side dish, used in baking or stirred through risottos and sauces.
- 1 Medium Butternut Squash
Pre-heat oven to 200c / 390F. Line a baking sheet with parchment paper and set asidee.
Leaving the skin on, cut the butternut squash in half lengthwise, through the stem.
Scoop out the seeds and strings using a spoon.
Place the squash halves, cut side down, onto the prepared baking tray and bake, uncovered, for 45 minutes, or until tender.
Remove squash from oven and once cool enough to handle, scoop the flesh from the skin. Discard the skin
Add the flesh to a food processor (or blender) and puree until smooth.
Cooking Time: The cooking time will vary depending on the size of your squash. It should be soft to touch and the flesh should be easily scooped. Check after 40 mins and then every 5 mins after until ready.
Storage: Place in an airtight container and store in the refrigerator for up to 3 days. Alternatively, spoon the puree into ice-cube trays and freeze until solid. (Flexible ice cube trays work best). Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up to 3 months.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 56kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg