This baby food recipe for pureed butternut squash with roasted apple is every bit as delicious as it sounds! Once you’ve prepared the ingredients, there’s very little to do except put it all in the oven and wait for the wonderful flavours to develop – and this recipe yields enough to provide dinner for your wee one (6 months+) and a side dish to accompany the main family meal.
Alternatively, just freeze the leftovers into baby sized portions and save them for another day (NOTE: you should NOT freeze the leftovers if you used previously frozen breast milk in this recipe).
To make Baby’s Puree of Roasted Butternut Squash and Apple you will need…
1 medium butternut squash
2 large apples (we used Fuji), peeled, cored and cut into wedges
2 tbsp unsalted butter (optional)
2-4 fl oz (1/4 to 1/2 cup) milk, warmed – use breast milk or formula if you prefer
1 tsp fresh ginger, grated
little olive oil
Preheat the oven to 375 deg F (190 deg C).
Cut the squash in half lengthwise and remove the seeds.
Grease a baking sheet and place the squash on the sheet, cut side down.
Put the squash into the oven and cook for 15 minutes.
Toss the apple wedges with a little olive oil, remove the baking sheet from the oven and spread the apple wedges out beside the squash.
Cook for a further 30 mins, until the apple is soft and the skin of the squash can be pierced easily with a knife.
Cool briefly, then scoop the squash from the skins and transfer to a food processor with the cooked apple.
Add the ginger, milk and butter (if using) and puree thoroughly.
Serve to your tiny diner!
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