Roasted Pumpkin or Butternut Squash Puree

Picture

Equipment
Ice cube tray
Blender
Teaspoon

Ingredients
1/3 Butternut Squash or 1/8 Pumpkin
A little breast milk/formulaTime: 35 minutes


Method
1.  Preheat the oven to 170° for fan assisted oven.
2. Rub a little olive oil or coconut oil over the butternut squash/pumpkin, while it is still in the skin.
3. Roast for 25-30 or until it feels soft with a fork.
4. Remove from the skin, blend and if necessary add a little formula or breast milk to make it thinner.
5. Serve 2 heaped teaspoon, scoop what is left into the ice cube tray and freeze.
6. Once frozen pop out the cubes and seal them in a freezer bag.I recommend that you feed this to baby for 3 days in a row to allow them to adjust to the flavour. My son is allergic to butternut squash, it makes him extremely sick. If any sickness occurs stop giving this food.

Share:

Leave a Reply

Your email address will not be published. Required fields are marked *