Pumpkin Puree Recipe

How to Make Pumpkin Puree


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