1 butternut squash (about 350 g), peeled, de-seeded and chopped
1 ripe juicy pear, peeled, cored and chopped
1. Steam the butternut squash for about 12 minutes or until tender. Add the chopped pear and continue to steam for about 3 minutes. Puree in a blender with about 2 tablespoons of the water from the bottom of the steamer.
2. Butternut squash can also be oven-baked. Simply cut in half, scoop out the seeds and brush with melted butter. Cover loosely with foil and bake in an oven pre-heated to 180 C or 350 F for about 1 hour 15 minutes or until tender. Puree together with fruit liked cooked apple, peach or pear.