1. Begin by preparing the butternut squash. Peel it and cut it into small cubes. This will help it cook more evenly and quickly for easier pureeing.
2. In a steamer pot, add about 200 ml of water to the bottom section. Place the butternut squash cubes in the steamer basket, ensuring they are spread out evenly.
3. Cover the steamer and bring the water to a boil. Steam the squash for about 15-20 minutes, or until soft when pierced with a fork.
4. While the squash is steaming, cook the turkey. In a separate pan, add the minced or diced turkey and cook over medium heat until fully cooked through (about 7-10 minutes). Make sure there are no pink bits left in the meat.
5. Once the squash is tender, remove it from the steamer and allow it to cool slightly. Place the cooked turkey and steamed squash into a blender or food processor.
6. Blend the turkey and squash together until smooth. If the mixture is too thick, you can add a little water or breast milk/formula to achieve your desired consistency.
7. Taste the puree to check for smoothness, and adjust the texture as needed. If your baby prefers a thicker or thinner consistency, you can modify it by adding more or less liquid.
8. Once blended, transfer the puree into serving bowls or storage containers.

Summary:
This Turkey and Squash Puree is nutritious and ideal for babies aged 4-10 months. Turkey is a great source of protein, which is essential for growth, while squash provides vitamins and fiber.

Storing Options:
This puree can be stored in airtight containers in the refrigerator for up to 3 days or frozen in ice cube trays for up to 3 months.

Possible Side Effects/Allergies:
Always check with a pediatrician before introducing new foods. While turkey and squash are generally safe, be aware of potential allergies and watch for any adverse reactions.