Butternut Squash Puree

4 portions


  • 200g butternut squash
  • 2 tbsp Baby's usual milk



  1. Wash and peel the butternut squash. Cut in half and remove seeds.
  2. Dice the required amount, covering the leftovers with cling film and storing in the fridge (use within 2 days).
  3. Place the diced squash in a saucepan, cover with a small amount of water and boil until tender.
  4. Drain, allow to cool and add in the milk.
  5. Blend until runny and smooth adding more liquid if required.

Tip: Freeze leftover puree in an ice cube tray. Use the leftover butternut squash within 2 days for more purees with other vegetables or in cooking yourself such as Butternut Squash soup.