Butternut Squash and White Mushroom Puree
  1. First, Peel the squash and cut it into dice. Peel and wash the mushrooms, then cut two of them into quarters.
  2. Then, Fill the water reservoir to level 3 and cook the squash and mushrooms for 15 minutes.
  3. 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.
  4. Finally, Serve the puree in a bowl and grate the remaining raw mushroom into fine flakes over it.
  5. 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.