Fridge

Whether it´s sweet in north America in form of a pie or savory in Europe as a soup. I love pumpkins. So do babies. They have a slight sweet flavor which babies love and in whole you can store them up to four months. Children can start eating pumpkin as early as 6 months.

For a basic pumpkin puree:

1. Cut pumpkin or butternut squash in half, take out the seeds
2. Place halves face down in a oven proof pan or pot and cover with an inch of water
3. then bake in a 400 degree oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Puree squash "meat" 
5. Add 3 drops of canola oil and water if necessary to achieve a smooth, thin consistency.

It´s so versatile as well. Together with rice and meat it makes a main dish or add apples and a tiny pinch of cinnamon for a dessert. And of course if you have an older child as well, I´m sure it´s fun for the older one as well as the she shell is up for grabs for carving fun.

Nutrition Facts (1 cup cooked-baked, cubes):

Calories - 79.95
Protein - 1.82 grams
Carbohydrate - 17.94 grams
Dietary Fiber - 5.74 grams
Calcium - 28.7 mg
Iron - 0.67 mg
Potassium - 895.85 mg
Folate - 57.40 mcg
Vitamin A - 7,291.85 mg



And since a baby doesn´t eat a whole pumpkin you can make a pumpkin spice cake for the adults from the left overs.

Click on the picture for the full recipe.