Squash Puree
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This squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters! |
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Ingredients
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- 1 butternut squash
- Knob of butter (optional
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Method
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- Peel the squash using a potato peeler
- Chop off the stalk and the flower end
- Chop the squash in half (with an older squash, this can require a large knife
- Use a spoon to scoop out the seeds
- Cut the squash into smaller chunks - about 1 inch cubes
- Cook in boiling water until soft - about 10 minutes
- For smaller babies, puree until smooth. For older children, mash with the butter.
If you need to make the puree more liquid, use some of the cooking water.
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Time From Cupboard-To-Table
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15-20 minutes |
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Notes & Variations on
Squash Puree
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Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.
For adults and older children, try adding an ounce of grated Cheddar cheese at the mashing stage.
Or you could add autumn herbs such as chopped parsley or thyme leaves.
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