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Weaning recipe: Roasted butternut squash & garlic purée

Butternut squash & garlic purée

Weaning recipe: Roasted butternut squash & garlic purée

Name: Weaning recipe: Roasted butternut squash & garlic purée
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: Makes about 300g (depending on size of squash)
Cuisine: British
Ingredients: 1 small butternut squash halved; 1 garlic clove (still in its papery skin); knob of butter or splash of milk (optional)

Caroline Hire – Food writer

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Makes about 300g (depending on size of squash)

Easy

Prep: 5 mins

Cook: 1 hr and 10 mins

A star rating of 5 out of 5.2 ratingsRate

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This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small butternut squash

halved
1 garlic clove

(still in its papery skin)
knob of butter

or splash of milk (optional)

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Nutrition: per tbsp

kcal5
fat0g

low
saturates0g
carbs1g
sugars0.5g
fibre0.3g
protein0.1g
salt0g

Method

step 1

Heat oven to 200C/180C fan/ gas 6. Place the butternut squash cut-side up on a baking sheet. Cover with foil and roast in the oven for 45 mins, put the garlic on the tray and roast for another 15 mins or until you can easily slip a knife through the flesh of the squash. Take the garlic out if necessary.
step 2

Allow to cool a little, then scoop the flesh out of the squash with a spoon, discarding the seeds and skin. Squeeze the garlic out of the skin, discarding any tough bits and purée the garlic pulp together with the squash in a food processor.
step 3

You can add a knob of butter, or a splash of water or milk to loosen the purée.

RECIPE TIPS

STRONGER FLAVOURS

Studies suggest that mums who enjoyed stronger flavours, like garlic, while they were pregnant and breastfeeding are more likely to find their babies accept these flavours during weaning and in later life. If you’re concerned about introducing stronger flavours use a mild variety of garlic and introduce at 7-9 months after other foods have been successfully included.

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A star rating of 5 out of 5.2 ratings

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