While you’re nibbling on yummy pumpkin seeds, whip up some autumn-inspired food for your little one, too. Starting at 6 months, babies can eat “yellow” veggies, which includes sweet potatoes, squash, and pumpkins. These veggies are high in potassium and vitamins A and C and tasty to boot. With the help of Brooke Griffin from the Art of Comfort Baking and Cooking for Baby, Too, we whipped up this healthy treat for our babes.
Organic Pumpkin Baby Food
- Small organic pumpkin
- Breast milk or baby formula (your brand)
Preheat oven to 425 degrees. Wash and scrub the pumpkin. Cut the pumpkin in half and remove the seeds and guts. Slice into quarters and place on a baking sheet, skin side down. Roast until tender when pierced with a knife, about 45-60 minutes. Cool. Scoop out the pumpkin and puree in a food processor until smooth. Add breast milk or formula to the consistency your baby can handle. The puree will stay in the fridge for 3 days or in the freezer for up to 3 months.
Written by Greenista Girl Shivani
Photo by Art of Comfort Baking and Cooking for Baby, Too
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