Peach and squash puree
Ingredients 2 gem squashes, halved 50ml water 1-2 ripe peaches, stoned, peeled and cut into small pieces
1. Place the gem squash in water in a small saucepan and bring to boil. Lower the heat and let simmer for 15 minute or until soft. Remove from the water and scoop the pips out.
2. Scrape the flesh of the squash out and pulp together with the peach pieces. Add a little water if the consistency is too stiff.
3. Feed your baby a portion and freeze the rest.