Pumpkin Puree Recipe
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How to Make Pumpkin Puree
Method
- Pre-heat the oven to 200°C (or 180°C for fan forced).
- Slice the butternut squash lengthways and spoon out seeds.
- Into a baking dish, place the pumpkin face down. Add 200ml of water and cover with aluminium foil.
- Roast pumpkin for 40 minutes or until the flesh is easily pierced with a knife.
- Leave to cool then scoop out the flesh and blend in a food processor until smooth.
- You can add 2 teaspoons of baby’s usual milk to make it smoother.