Recipe Butternut and vanilla squash puree

Ingredients:

• 100 g butternut squash flesh
• 1/2 vanilla pod

Serves:

Suggested portion for a 4 month old baby: 90 to 130g approximately (to be adapted according to his appetite)

Preparation:

Wash and peel the squash using a paring knife.

Remove the seeds and take 100 g of flesh.

Cut the flesh into pieces and put them in a saucepan with the half vanilla pod split in half.

Cover with water and cook over low heat for 15 minutes.

Remove the vanilla pod and drain the pieces of squash, leaving a little cooking water.

Mix finely by adding a little cooking water to adjust the consistency if necessary.

When baby is older, you can keep the skin of the squash which is edible, provided that it is organic.

Advice :

You can make this puree with other varieties of squash (pumpkin, pumpkin, butternut squash ...)