Puree Monday - Pumpkin Swirl
What says “Autumn” more than pumpkin?? This recipe is a great first tastes...mild and easy to digest. If you haven’t tried yogurt with your little one yet you could easily omit this in the recipe until you are ready. The picture doesn’t even do the bright and beautiful color of this recipe justice. Which is another one of my favorite things about homemade baby food...it’s bright and alive with color.
Pumpkin Swirl - 6 Month+
1 small pumpkin (often called pie pumpkins)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
Slice the pumpkin in half, horizontally and scoop out the seeds, discard seeds. Lay the 2 halves on a lightly oiled (to prevent sticking) pan inside facing up, with about ¼ inch layer of water on pan. Roast in a 350F degree oven for about 60-80 minutes (until tender). Scoop out soft pumpkin from the skin and puree with the spices in a food processor or Beaba babycook until smooth. You may want/ need to add some additional Breast Milk or water to this recipe to reach the desired consistency for your bebe. Allow to cool before serving. Once ready to serve swirl in a tbsp of the plain yogurt. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. It will fill about 3 ice cube trays (15-30 servings).
This recipe is vegetarian and gluten-free.