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Ingredients

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

Method

  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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