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Weaning recipe: Roasted butternut squash & garlic purée

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

  • Prep: 5 mins
    Cook: 1 hrs 10 mins
  • Makes about 300g (depending on size of squash)
  • Easy
  • Makes about 300g (depending on size of squash)
  • Easy
  • Calories 5
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 0.5
  • Protein 0.1
  • Fat 0
  • Fibre 0.3
  • Salt 0

Nutrition per serving

  • Calories 5
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 0.5
  • Protein 0.1
  • Fat 0
  • Fibre 0.3
  • Salt 0

Ingredients

  • 1 small butternut squash, halved
  • 1 garlic clove (still in its papery skin)
  • knob of butter or splash of milk (optional)

Tip

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.

Method

  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.

  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.

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

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