Chicken and butternut puree

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Chicken and butternut purée

Suitable from 6 months
Butternut, a winter squash, is shaped like a long, large pear. Skin is beige coloured and flesh is bright orange.

Gluten free

No added soya

No added egg

No added milk

Ingredients:

• 1 skinned chicken thigh
• 2 cups water
• 2 tablespoons chopped celery
• About ½ a butternut (250 grams or 2 cups diced)

Method:

Put chicken, water and celery in a saucepan and bring to the boil. Lower heat to maintain a gentle simmer and cook for about 25 minutes.
Scoop out butternut seeds, then peel and dice flesh; add to the chicken.
Bring back to a simmer, cover and cook until soft and tender. Lift out chicken. Cool slightly then remove bone. Chop the chicken. Put chicken, vegetables and a little of the cooking liquid through a mouli (vegetable mill) to purée to a smooth consistency. Or purée in a food processor. Thin if required with remaining liquid or a little boiled water. Freeze in ice cube trays or plastic Baby Cubes with snap on lids.

Variation: Replace butternut with pumpkin or buttercup squash

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