Peel kumara and chop coarsely.
400g of raw kumara will give you about one cup (or 12 tablespoons) of kumara puree.
Steam kumara until tender (around 20 minutes).
Drain and push kumara through a sieve into a bowl.
Trim ends from squash and chop coarsely.
300g of raw squash will give you about one cup (or 12 tablespoons) of squash puree.
Steam squash until tender (around 12 minutes). Drain.
Process squash in a blender or food processor until smooth.
Add kumara puree to squash puree and combine.
To achieve the desired consistency, thin with a few spoonfuls of expressed breastmilk, formula or water.
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