BUTTERNUT SQUASH- Annabel Karmel

SUITABLE FOR FREEZING
SUITABLE FROM 6 MONTHS
MAKES 4 PORTIONS

450g (1 lb) butternut squash, peeled, cut in half and deseeded
15g (1/2 oz) unsalted butter (optional)
2 tbsp freshly squeezed orange juice (optional)

1. Chop the butternut squash into pieces and steam or boil for 12 mins, then puree

OR

1. Brush each half of the butternut squash with melted butter and spoon 1 tbsp orange juice into each cavity.
2. Cover with foil and bake in a pre-heated over at 180 C/350 F/ Gas mark 4 for 1 1/2 hours or until tender, then blend into a puree.