Roasting butternut squash brings out the rich natural caramel flavour and intensifying sweetness. This type of squash has a huge amount of beta carotene, fibre and vitamins A and E, which helps support your baby’s immune system, skin and bones.

Preheat the oven to 200C (400F) and line a baking tray with tinfoil, baking parchment or a silicon mat.

Place the squash, skin side down, on the baking tray and drizzle with the oil.

Bake for 45–60 min or until the flesh is tender and can be pricked with a fork.

Let cool slightly.

Scrape the flesh away from the skin and discard the skin. Transfer the squash and liquid to a liquidiser or food processor, and puree until smooth, adding additional liquid in 60 ml (2 fl oz) increments if needed.

Stores for 4 days in fridge or 3 months in freezer.