Ingredients (4 servings)
- ½ butternut squash (peeled, deseeded & cubed)
- ¾ cup water
- 60g (= 2 pcs) rainbow trout
- Add the ingredients into a slow cooker. Set to cook for 2-3 hours on low heat.
- Once done, transfer the content into a blender or food processer and puree to desired consistency.
- Portion the puree into a few servings, and serve one to your baby.
- Store the rest using ziplock bags in the freezer for your baby's next meal.