Rainbow Trout & Butternut Squash Puree - For 6 Months +

Ingredients (4 servings)

• ½ butternut squash (peeled, deseeded & cubed)
• ¾ cup water
• 60g (= 2 pcs) rainbow trout

1. Add the ingredients into a slow cooker. Set to cook for 2-3 hours on low heat.
2. Once done, transfer the content into a blender or food processer and puree to desired consistency.
3. Portion the puree into a few servings, and serve one to your baby.
4. Store the rest using ziplock bags in the freezer for your baby's next meal.