From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed squash with broccoli and egg
A colorful lunch for beginners: sweet, soft squash, well-cooked broccoli and hard-boiled egg, all fork-mashed and served side by side. Egg can go on the plate from 6 months, whole (white and yolk), always well cooked.
- Difficulty
- 2 out of 5
- Ingredients
- 3 out of 5
- Time
- 2 out of 5, 20 min20 min
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Makes 2 servings Contains: egg
Ingredients
- 1 medium slice of kabocha squash (or butternut squash), peeled and cubed (about 3½ oz / 100 g)
- 3 small broccoli florets
- 1 egg
- a drizzle of olive oil
How to make
- 1Cook the egg in boiling water for 10 minutes, until the yolk is firm. Cool it in cold water and peel.
- 2Steam the squash (or cook it in a little water) for about 12 minutes. For the last 6 minutes, add the broccoli florets. Everything should fall apart with a fork.
- 3On the plate, mash each food separately with a fork: the squash into a thick mash, the broccoli very fine, and half of the egg. Drizzle with the olive oil and serve side by side.
Tips
- Texture (6 months): fork-mashed and thick, no blending and no straining. If it gets dry, loosen it with a spoonful of the cooking water.
- Well-cooked egg: firm yolk, never runny. Offer white and yolk together and watch your baby the first few times, because egg is an allergen.
- Soft broccoli: use only the florets, cooked until they mash easily. Save the tough stem for the family's soup.
- To vary: swap the squash for carrot or arracacha (or parsnip), and the egg for shredded chicken.
- Storage: the squash freezes for up to 1 month. The boiled egg keeps in the fridge for up to 2 days.