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Annabel Karmel’s baked butternut squash baby puree recipe

butternut squash puree
by Annabel Karmel |
Published on

Preparation Time

10 mins

Serves

makes 6 portions

Ingredients

  • 1 medium butternut squash (approx. 700g), halved and deseeded

  • A little oil (vegetable, rapeseed, olive)

  • A little breast or formula milk (optional)

When it comes to introducing your baby to new flavours, butternut squash is always a hit for its sweet taste and smooth texture. It's also loaded with health boosting nutrients, such as potassium, vitamin C, fibre and beta-carotene; supports your little one's immune system and their eyesight.

  1. Preheat the oven to 180C fan / 200C / 400 F / Gas Mark 6.

  2. Brush the sliced sides of the butternut squash with oil, then put the halves of squash (sliced side up) in a shallow ovenproof dish. Pour in a little water (it should be about 1 cm deep).

  3. Bake the squash in the oven for 45 minutes to 1 hour, or until tender.

  4. Remove the dish from the oven and allow the squash to cool down a little.

  5. Scoop out the flesh and puree to the desired consistency. You can add a little of your baby’s usual milk if you wish.

Tip: why not try adding some pureed pear into this for an extra nutritional boost to help your baby get two of its five-a-day? Pears are a great weaning fruit as they're super soft, sweet and full of vitamin C. If you're keen for them to get some additional veggies into their diet try adding some pureed spinach and peas instead.

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