Butternut Squash, Sweetcorn + Peas Puree
- ½ butternut squash (about 400 g/14 oz), peeled, deseeded + cubed
- 60 g/2¼ oz frozen peas
- 100 g/3½ oz no-salt + no-sugar canned sweetcorn, drained
- Steam or boil the butternut squash in a saucepan over a medium heat for 10 minutes until almost cooked.
- Add the peas + sweetcorn + cook for 5 minutes more until everything is tender. In a food processor or using a hand blender, purée with 5 tablespoons boiled water until smooth.
Swap This For That
If you're in a rush, swap the butternut squash for carrots which are quicker to chop!
Adding some baby rice makes the texture thicker + grainier for more confident eaters
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