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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

Gluten free   

No added soya

No added soya   

No added egg

No added egg   

No added milk

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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