We love this weaning recipe. Roasting butternut squash brings out the natural rich caramel flavour, intensifying the sweetness that babies just can’t resist. This type of squash has a huge amount of beta carotene, fibre, and vitamins A and E, which help to support your baby’s immune system, skin and bones.
Recipe: Butternut Squash and Olive Oil Purée
- Prep Time 5 minutes
- Cook Time 1 hour
- Yield about 700–850 g (25–30 oz)
- Storage 4 days in fridge or 3 months in freezer
While the cook time is 60 minutes, the hands-on time is only 5 minutes, leaving you with 55 minutes to yourself.
- 1 medium butternut squash, cut in half and deseeded
- 2 teaspoons olive oil
- 240 ml (8 fl oz) low- or no-salt chicken or vegetable stock, water, formula or breast milk
- Preheat the oven to 200C (400F) and line a baking tray with tinfoil, baking parchment or a silicon mat. Place the squash, skin side down, on the baking tray and drizzle with the oil. Bake for 45–60 minutes or until the flesh is tender and can be pricked with a fork. Let cool slightly.
- Scrape the flesh away from the skin and discard the skin. Transfer the squash and liquid to a liquidizer or food processor, and purée until smooth, adding additional liquid in 60 ml (2 fl oz) increments if needed.
Whole Food Baby: 200 nutritionally balanced recipes for a healthy start by Michele Olivier (Apple Press, £12.99), is out now.