Pumpkin + Thyme Baby Food Puree

Instructions

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicon mat.
   
   
   

2. Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut length wise down the middle until you have 2 halves of a pumpkin. Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.

3. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Roast in oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.

4. Peel skin away from the pumpkin and place inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding water in 1/4 cup increments until you get desired consistency.

Notes

Age: 4 months and up

Yield: 25 ounces

Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.

Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

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