2 tablespoons tinned or frozen sweetcorn , (sugar- and salt-free)
½ x 400 g tin of coconut milk
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Peel, deseed and dice the butternut squash, and peel and finely chop the onion and carrot. Cook the squash in boiling water for 10 minutes, or until tender, then drain.
Meanwhile, heat the oil in a medium pan on a medium heat, add the onion and carrot, then fry for 5 minutes, or until softened. Add the squash, 150ml water and simmer for 15 minutes with the lid on. Next, add the sweetcorn and coconut milk, replace the lid and simmer for 5 minutes, or until the veg is soft. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.