Butternut squash and apricot puree

Method

• step 1

  Peel and chop the butternut squash. Place in a saucepan. Cover with boiling water and cook on a medium heat until tender (around 15 minutes).

• step 2

  Chop the apricots into small pieces.

• step 3

  Drain the butternut squash and add to the apricots. Blend until you reach the desired consistency.

• step 4

  To make the puree runnier, add a small amount of cooled boiled water, expressed breast milk or formula.