Roast pumpkin purée
- Age: 6–8 months (First tastes)
- Texture: Purée
- Prep: 5 min
- Cook: 30 min
- Makes: 6 portions
Ingredients
- 1 wedge, about 300 g pumpkin
- 1 tbsp olive oil
Contains: None of the common allergens
Method
- Heat the oven to 200 °C. Deseed the pumpkin and cut into chunks, skin on.
- Rub with oil and roast 30 minutes until the flesh is soft and the edges caught.
- Scoop the flesh off the skin and blend smooth with a splash of water.
- Cool to lukewarm.
Safety: No salt and no sugar. A baby's kidneys cannot handle added salt, and nothing here needs it.
Storage: Fridge 3 days, freezer 1 month.
Tip: Roasting makes it sweeter than steaming and does the peeling for you — the flesh lifts straight off the skin.
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