Roasted Buttternut and Pear Puree

Today, while trying to figure out how to make my roast butternut a bit different from the usual, I decided to add some pears to the mix. After googling my ‘crazy’ combo, it turns out there are a ton of wonderful recipes for soups etc... and the result, a heavenly creamy puree, perfect for little ones starting on solids from 6m+

x1 Large butternut diced (I was lazy and bought a pre-cut bag)
x2 pears, sliced with skin on
x2 tablespoons organic virgin coconut oil
A pinch of salt
Sprinkle of dried Herbs de Provence (fresh rosemary could work well too).

🍐Add all ingredients to oven proof baking dish, and mix, make sure all the pieces are covered in the oil, herbs and salt mix.
🍐Place in a preheated oven at 180’C/350F for an hour, 1,5 hours for a bit more caramelization.
🍐Once roasted with golden brown edges, place in a container suitable for blending, (I used a hand blender). Add a bit of water if consistency too thick for baby.
🍐Let it cool down and serve 👶🥇🥄

The texture is deliciously smooth and creamy and the butternut and pear compliments each other - truly a perfect pair.

For grown ups, serve the roasted butternut and pear as a side dish to roast chicken, or a vegetarian salad. 🤤

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