Butternut squash puree for babies

• 1 butternut squash (small)

• 1 tbsp olive oil (mild)

• 3 tbsp breast milk (or formula)

To oven bake

1. Preheat the oven to 220'C/425'F/Gas mark 7

2. Halve the butternut squash and scoop out the seeds - cut the halves into slices, brush with a little olive oil and roast for 20–30 minutes, until soft

3. Remove from the oven, set aside to cool slightly, then peel

4. Purée or mash with a little breast milk or formula

To steam

1. Halve the butternut squash, scoop out the seeds, then peel and chop into 2cm (¾in) cubes

2. Steam over boiling water for 15–20 minutes until tender

3. Mash or purée the flesh with a little breast milk or formula and serve

To freeze

1. You can either cover and refrigerate for up to 48 hours, or freeze in ice cube trays until solid, then transfer to a freezer bag, label and use within 1 month

To defrost

1. Simply remove 2 or 3 cubes of frozen mashed butternut squash, allow to come to room temperature, stir, heat through fully and serve