When we went to Trader Joe's the next week he insisted we buy another one. So of course I obliged and told him that we'd have to bake them up soon so we could make things with the pumpkin. He said "I hep" and I said of course. So I had to let him help me roast these up and puree them. And I'll also let him help when I start baking and cooking with the puree!
This is the exact same thing I did when I pureed pumpkin for him last year when he was eating purees and he LOVED it. You may want to strain it a bit more to get a smoother texture if your feeding it to a younger baby but the consistency of this puree was pretty smooth.
Source: Ruth Yaron's Super Baby Food
- 2 sugar or pie pumpkins
- Lemon juice
Preheat oven to 350 degrees.
Cut both top and bottom of pumpkins off. Cut pumpkin in half and remove seeds and stringy guts. Place seeds aside if you want to bake them up for a healthy, yummy snack for later (or to use as a topping on many pumpkin goodies).
Place cut and cleaned pumpkins in a baking dish with the skin side down. Sprinkle the pumpkin flesh with a little lemon juice (or butter if you prefer). Bake for 30-45 minutes or until flesh is soft and a little golden brown on the tops (very little). I baked mine for 35 minutes.
Set aside and let cool. Once cool to the touch remove skin from flesh with either a peeler or a pairing knife. I find it easier to use a pairing knife. The cooked pumpkin's skin should come off easily. Dice flesh up into cubes.
Place cubed pumpkin into a food processor and pulse until smooth. You may have to add a little water to get things going. I added about 1/4-1/2 a cup depending on the batch and how many cubes were in the processor at once.
Once the pumpkin is very smooth place it in a mesh strainer over a bowl and let sit for about 30 minutes to an hour to remove excess water from the puree. Once this is done the puree is ready to use! You can use it to make pies, muffins, and other sweet or savory dishes.
My little helper making sure he was a part of the whole process...