Pumpkin on a cutting board cut in half.
Remove the seeds and strings. Don't get too hung up on getting all the strings out, they'll mash up nicely with the rest of the squash.
Pumpkin on a cutting board with seeds and in a bowl.
Chop the squash into small pieces and place on a baking sheet, skin side down. Brush with olive oil, if using.
Seeded squash sitting on a baking sheet ready for the oven.
Roast in the oven for 45-60 minutes or until a fork can pierce the very tender meat. Set aside until cool enough to handle.
Roasted pumpkin on a baking sheet.
Peel the skin off the pumpkin.
A baking tray with roasted pumpkin pieces without the skin.
Place the pumpkin inside a food switzerland email list processor or blender. Add the thyme and begin blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add 1 cup of water to the puree in the photo.
Blender with smooth, creamy roasted pumpkin puree for baby.
Serve or freeze for later.
baby pumpkin puree freezer tray.
Grades
Age: 4 months and up Yield: 25 ounces Additional Spices: Feel free to use the following spices in place of the thyme: 1/2 tsp cumin, 1/4 tsp nutmeg, 1/2 tsp cloves, 1 clove fresh garlic, 3-4 basil leaves, 1/2 tsp chopped rosemary, or even a big pinch of fresh ginger. Storage: Refrigerator - Store in an airtight container in the refrigerator for 3-4 days. Freezer - Can be frozen for up to 4 months (these and these are my favorite freezer storage containers.) Favorite Kitchen Tools: Get a list of my favorite kitchen tools for making the best baby food here! It can be added to yogurt, oatmeal, pancakes, other purees like apple, pear, or spinach. You can really do anything with pumpkin puree
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