16th October 2016

BUTTERNUT, APPLE & CINNAMON PURÉE

A comforting flavour full of antioxidants and vitamins  

In no way am I against the odd jar or pouch of baby food, sometimes the convenience and ease of a readymade meal is a godsend! That said,homemade has so many benefits...

It is really easy to make, incredibly economical and unpasteurised, unlike the majority of shop bought baby food; meaning your baby will enjoy the benefits of all the vitamins and minerals you would expect to find in a portion of purée. My method uses basic kitchen equipment so you don’t need to buy anything fancy - think sieve over a saucepan or steamer pan. I then freeze in ice-cube trays or small pots. I would recommend this OXO tray which has a silicone lid preventing spillages or this or this double stack product would be great when batch cooking.

Ingredients

  • 1 large Butternut Squash 
  • 6 Apples (any kind)
  • 1/3 tsp Cinnamon

METHOD

Peel your butternut squash and chop your apples, removing the tough middle bit and the seeds. I leave the skin on my apples and often squash too, however for speedy steaming I suggest you peel your squash as the skin is much tougher than apple skin. Sprinkle over ground cinnamon and steam until tender, around 8-10 minutes. Then pop into a food processor and whiz until smooth or alternatively mash with a potato masher or feed through a vegetable mill. Spoon into your ice-cube tray and leave to cool before freezing. A handy trick is to wait until your purée is frozen before popping out into labelled freezer bags, freeing up your ice-cube trays for more meals, like this recipe for Parsnip, Pear & Sheep Cheese Purée.

Simple sieve method. 

Simple sieve method. 

You can use sticks of cinnamon to infuse flavour instead of ground if you prefer.

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