This fresh pumpkin puree is mellow and flavorful, and can be combined with other purees to make delicious baby food combinations. (See the Notes for flavor options.) The amount of puree you wind up with will vary according to the size of the pumpkin you start with.
2tablespoonsolive oil(or avocado oil or melted unsalted butter)
Instructions
Preheat the oven to 400 degrees F.
Wash and dry your pumpkin.
Cut off the stem and the base. Cut into quarters.
Remove the seeds and the stringy stuff with a spoon and/or a knife.
Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet.
Roast until soft.
Scoop off the skin and place into a blender.
Blend, stopping to scrape down the sides as needed to make a smooth puree.
Serve, once cooled at least slightly, or combine with another favorite baby food for flavorful combinations.
Notes
Store in airtight containers in the fridge for up to 5 days. To freeze, add the cooled puree to a silicone ice cube tray and freeze until firm, then transfer to a zip top freezer bag and store for up to 6 months. Thaw overnight in the fridge. (Find more about freezing baby food here.)
Stir in a little extra olive oil, butter, or avocado oil to add flavor and healthy fats to the puree before serving.