Butternut Squash and Apple Puree
A warm, comforting blend of roasted butternut squash and sweet apple. The slightly thicker texture helps babies develop their swallowing skills.
Ingredients(5)
- 1 cup butternut squash, peeled and cubed
- 1 medium apple, peeled and chopped
- 1/2 teaspoon unsalted butter
- 2 tablespoons water or breast milk
- Tiny pinch of cinnamon (optional)
Instructions(8 steps)
- 1
Preheat oven to 200C/400F.
- 2
Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
- 3
Peel and core the apple, cut into similar sized pieces.
- 4
Spread squash on a baking tray lined with parchment paper.
- 5
Roast squash for 20 minutes, then add apple pieces and roast for another 10 minutes until everything is very soft.
- 6
Transfer to a blender with butter and water or breast milk.
- 7
Blend to a thick but smooth consistency - slightly chunkier than a first puree.
- 8
Add a tiny pinch of cinnamon if desired. Cool before serving.
Nutritional Highlights
- -Butternut squash is rich in vitamin A and beta-carotene
- -Apple provides vitamin C to help iron absorption
- -Small amount of healthy fat from butter aids nutrient absorption
- -Good source of dietary fiber
Age Appropriateness
Ideal for 6-8 month olds ready for slightly thicker textures. The roasting brings out natural sweetness that babies enjoy.
Introduction Tip
Roasting vegetables brings out their natural sweetness, making them more appealing to babies than steamed versions.