- teeny tiny foodie | award winning recipes for the whole family - https://teenytinyfoodie.com -

Roasted Pumpkin and Apple Purée


Roasted Pumpkin and Apple Purée




Featured Tools:



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:


Variations for Foodies 9+ months:


Happy Cooking!