When pumpkin or squash is in season, stock up, because that’s when it tastes best (and costs less, too). It’s rich in antioxidant beta-carotene and fiber, and roasting gives it a delicious flavor that babies love.
How to make roasted pumpkin purée
- Preheat the oven to 400°F.
- Wash the pumpkin to remove any dirt from the skin and cut it in half lengthwise. Scoop out all the seeds with a spoon. Rub the inside of each pumpkin half with olive oil.
- Line a baking sheet well with aluminum foil. Place the pumpkin halves cut side down on the sheet and pour in a glass of water.
- Put the baking sheet in the oven and roast for 30 minutes, until the flesh is very soft.
- Take the baking sheet out of the oven, flip the pumpkin halves over and let them cool until you can handle them without burning yourself.
- Once they’re lukewarm, scoop out the flesh with a spoon, scraping off all the pulp. Put it in a blender jar and blend until creamy.
- Spoon a little purée into a bowl for serving and freeze the rest for another time. It’s delicious!
Tips and tricks
- Roast several pumpkins at once. You can use any leftover purée to make a pumpkin cake or pumpkin pancakes.
- You can add a spice to the purée for extra flavor, such as cinnamon or a mild curry.
- If your kids are older, this purée makes a great side dish to serve with steak or chicken fillets.
