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