Butternut Squash and White Mushroom Puree
This Butternut Squash and White Mushroom Puree is perfect for cold, winter months. Mushrooms contain a powerful antioxidant called Selenium. It tastes delicious, too!
Butternut Squash and White Mushroom Puree
This Butternut Squash and White Mushroom Puree is perfect for cold, winter months. Mushrooms contain a powerful antioxidant called Selenium. It tastes delicious, too!
Servings:
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Ingredients
- 1 1/2 cups butternut squash
- 3 large white mushrooms
- 2 teaspoons olive oil
Instructions
- First, Peel the squash and cut it into dice. Peel and wash the mushrooms, then cut two of them into quarters.
- Then, Fill the water reservoir to level 3 and cook the squash and mushrooms for 15 minutes.
- When cooked, place the squash, mushrooms and olive oil into the blender and blend with a little remaining cooking liquid to thin out consistency as needed.
- Finally, Serve the puree in a bowl and grate the remaining raw mushroom into fine flakes over it.
- Enjoy!
Recipe Notes
This recipe has been taken from BEABA's newest cookbook "Your baby's First Food with Babycook," a collection of season recipes crafted by renowned French chefs Christophe Saintagne & Lauran Portelli.
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