Roasted Pumpkin and Apple Purée

Roasted Pumpkin and Apple Purée

• 6-9 months
• 9-12 months

Ingredients:

• -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out
• -1 medium apple, cut into half down the middle, peeled, with seeds and core removed
• -1 tablespoon olive oil
• -1 ounce room temperature water

Featured Tools:

• –Baking Sheet
• –Parchment Paper

Preparation:

Heat the oven to 400°.

Line a baking sheet with parchment paper. Pour the olive oil onto 1 half of the sheet and place pumpkin halves, skin side up, on the oiled side of the baking sheet.

Place the apple, skin side down, on the other half of the baking sheet.

Roast for 20 minutes, remove the apple to a plate and roast the pumpkins for 10 more minutes (30 minutes total) or until a fork slides easily into the pumpkin skin and flesh.

Once the pumpkin and apple have cooled enough to touch, scoop out the flesh from the pumpkin and roughly chop ½ of the apple.

Place the chopped apple and 1 cup of the pumpkin flesh into a blender. Purée. Add the water, a little bit at a time, until your desired consistency is reached.

Yields approximately 10 ounces

Variations for Foodies 6+ months:

• -Mix in ground ginger or ground cinnamon for extra flavor
• -Mix with oatmeal, couscous or quinoa for texture
• -Mix with yogurt or ricotta cheese for protein

Variations for Foodies 9+ months:

• -Mix in ground ginger or ground cinnamon for extra flavor
• -Mix with brown rice, orzo pasta, farro or Israeli couscous for texture
• -Mix with yogurt, cottage cheese or ricotta cheese for protein

Happy Cooking!