Cream of Butternut Squash
- 8m prep
- 15m cook
- Makes 4
Ingredients
- 100g butternut
- 200g water
- 5g rapeseed oil (1 spoon)
- 30g Alcereal®
Method
- Peel, wash and cut the diced peeled butternut squash.
- Cook it for 15 minutes in a steam cooker.
- Mix it with water and oil until you get a smooth texture.
- When the food is lukewarm, add Alcereal® to the mix.
- Check the temperature before eating.
More allergy friendly recipes
Allergy friendly recipes
The following recipes, developed with leading dietitians will help you to prepare milk-free recipes for your child. As you grow in confidence and as your child grows, you may be able to adapt family meals to make them suitable for CMPA.
