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Recipe: Butternut Squash and Pear

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    rani's Avatar
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    Sep 2002
    Pokfulam, Hong Kong

    Recipe: Butternut Squash and Pear

    From 4-6 months
    Suitable for home freezing
    Makes about 5 portions

    Butternut Squash and Pear

    1 butternut squash (about 350g/12oz), peeled, de-seeded and chopped
    1 ripe juicy pear, peeled, cored and chopped

    Steam the butternut squash for about 12 minutes or until tender. Add the chopped pear and continue to steam for about 3 minutes. Purée in a blender with about 2 tablespoons of the water from the bottom of the steamer.

    Butternut squash can also be oven-baked. Simply cut in half, scoop out the seeds and brush with melted butter. Cover loosely with foil and bake in an oven pre-heated to 180C/350F/Gas 4 for about 1 hour 15 minutes or until tender. Purée together with fruit liked cooked apple, peach or pear.

    Butternut squash has a naturally sweet taste which is popular with babies. It provides an excellent source of beta-carotene which the body converts to vitamin A. The vitamin A is best absorbed if the butternut squash is cooked with a little fat so butternut squash baked in the oven with a little melted butter is an ideal way to prepare it.

    Recipe taken from Annabel Karmel's First Meals

    Last edited by rani; 01-26-2003 at 10:46 PM.
    Founded GeoBaby in 2002

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