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• Simple Roasted Pumpkin Purée
• 6-9 months
• 9-12 months

Ingredients:

• -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out
• -1 tablespoon olive oil
• -1-2 teaspoons 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 the baking sheet and place pumpkin halves, skin side up, onto baking sheet.

Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool.

Once the pumpkin has cooled enough to touch, scoop out the flesh and place 1 cup into a blender.

Purée.

Add the water, a little bit at a time, until your desired consistency is reached.

Yields approximately 4 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!

Tags: 6-9 months, 9-12 months, baby food, Fall, gluten free, Meatless Monday, pumpkin, purée, Thanksgiving

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