Potato and Butternut Squash Stew

^1/2 small butternut squash, peeled and seeded
6 small yellow potatoes, peeled
1 medium apple, peeled, cored and halved
1 tbsp extra virgin olive oil
1^1/2 cups water

Cut squash, potatoes and apple into similar-sized chunks - should give you 1 cup each

Heat oil in a saucepan over medium-high heat. Add squash, potatoes and apple and cook for 8 - 10 minutes stirring occasionally. Once apples begin to turn golden add in water and bring to a boil. Cover and simmer for 30 - 35 minutes on low heat until vegetables are soft.

Mash ingredients to a consistency your baby can handle.

Note: To store, refrigerate cooled stew in an airtight container for up to 3 days, or fill ice-cube trays or larger containers to freeze for up to 3 months.