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Ingredients

  • 1/2 butternut squash
  • 1 carrot
  • 1 knob of butter
  • 2 tbsp milk
  • 2 tbsp baby rice

Method

  1. Peel and chop the butternut squash and carrot.
  2. Steam for 15 to 20 minutes or until tender.
  3. Puree with a knob of butter and the milk and stir in the baby rice.
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