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, EASE AND PEACE OF MIND A READYMADE MEAL OFFERS 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 small amounts for the first stage of weaning. The pan on the right is by Falcon.

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 the 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 & Cheese Purée.

Simple sieve method

Simple sieve method

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

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

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