Pumpkin is everywhere this time of year! Why not treat baby to a taste?
The biggest difference between pumpkin and say, butternut squash, is the hardness of the skin. While summer squash is the most tender skinned, Pumpkin is probably the hardest. Cutting a smallish pie pumpkin without power tools can be a chore so always pick the smallest pie pumpkin or two, rather than the largest one. These little pie pumpkins are WAY harder than your traditional large carving pumpkins. You will have to use a big sharp knife, so please be careful! Cool tip though, when baked the way we are today, the skin hardens to form a bowl! Which I may be using as dip bowls this Halloween!
I am keeping this puree super simple for the tiniest of new eaters. You moms should feel free to add a touch of butter, maple syrup, applesauce and/or pumpkin pie spice if they don’t like the pumpkin by itself. We are using fresh ginger slices and a touch of cinnamon, but no sweetener unless you decide to add it. I would have baby try a taste before bagging, to see if you should make adjustments. Even if it becomes half apple half pumpkin, baby will benefit from a huge fiber boost from the pumpkin. With 7 grams of fiber per 80 calorie serving, Pumpkin is a rock star carbohydrate! So season it up and eat some yourself
Pumpkin Spice Puree
Smooth and creamy this puree is packed with fiber and wonderfully filling!
2 small Pie Pumkins
1 small Ginger Root
2 cups water
1 tsp cinnamon
1- Preheat oven to 350 degrees.
2- Carefully cut the pumpkin in half and remove seeds. The strings are okay, they cook down just fine.
3- Place the halves face down it two large baking dishes with high sides, and add the 2 cups of water.
4- Slice the ginger and place under the pumpkin halves in the water.
5- Bake at 350 for 90 minutes.
6- Remove the squash from the oven and allow it to cool. Once cooled scoop the flesh out using a spoon and transfer to the blender. Add 1 tsp cinnamon(optional) and blend!
7- Transfer to your twist bags and freeze for up to 3 months!