• 1 medium butternut squash (about 450g)
  • 1 ripe, juicy pear


  1. Peel the butternut squash, cut in half, remove the seeds and chop into pieces.
  2. Steam for about 12 minutes.
  3. Peel, core and chop the pear; add to the steamer and continue to cook for 5 minutes or until the squash is tender.
  4. Puree in a blender.
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