Making butternut squash for baby food

Butternut Squash Baby Food (Stage One)

This homemade Roasted Butternut Squash Baby Food Puree recipe not only contains calcium, folate, fiber, and vitamins A and C, but it is also a deliciously smooth way to introduce butternut squash to your baby! It’s a great Stage 1 baby food for 4-6 months and up!

Medically reviewed Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Butternut Squash Baby Food

This butternut squash puree is a quick and simple recipe that involves roughly 5 minutes of hands-on time! 🖐

We’ll let the oven do all the hard work for the rest of the prep time. Cuz why should we work harder 💪 when we can work smarter? 🙋‍♀️

Butternut squash contains calcium, folate, fiber, and vitamins A and C and is considered one of the very best first foods for your baby.

Is it your first time making homemade baby food? Then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes!

Butternut Squash Video

Watch this video to see just how easy it is to make this delicious puree for your baby!

Reasons to Love this Butternut Squash Puree
  • creamy and smooth
  • great for 4-6+ months
  • stage one baby food
  • healthy — full of essential nutrients for your baby
  • easy to make — requires only 5 minutes of hands-on time
  • babies will love the sweet and earthy taste
  • homemade
  • freezer-friendly 
  • budget-friendly

Health Benefits of Butternut Squash

  • High levels of antioxidants and vitamins A and C, which boosts the immune system and reduces inflammation
  • A good source of potassium that helps keep bones healthy
  • Contains a protein that may be a potent anticancer agent
  • Provides calcium to help strengthen bones and folate to help with brain development


Make sure to read the recipe card below for full ingredients and instructions!

  • Butternut Squash: This is an easy-to-find, inexpensive, and nutritious food for your baby! When selecting butternut squash, look for a firm squash that has a solid beige color skin without bruising or damage marks. The insides will range from bright yellow to burnt orange, so don’t be alarmed if yours is somewhere in that color range.
  • Thyme or Rosemary: We are kicking up the flavor profile with a fun and fresh herb — thyme or rosemary. Either of these herbs will tone down the earthiness of the squash and ramp up its freshness and citrus aspect. You can’t go wrong with either. But you can always skip adding herbs and spices to your baby food if you prefer (see more below).

Adding Healthy Fats Tip: If you are looking to add some extra healthy fat to your baby’s meals, then you can drizzle the butternut squash with extra virgin olive oil before roasting. Olive oil is a healthy fat that is full of omega 3 and omega 6 that helps baby absorb vitamin D which is important for bone growth and strengthening.

Tools Needed

These tools will make it a lot easier for you to make this healthy Sweet Potato puree. For more of my favorite kitchen tools make sure to check out my online shop.

  • Baking Sheet
  • Blender or Food Processor
  • Knives
  • Freezer Tray
  • Storage Containers for Fridge
  • Stasher Bag
  • Bib with catch pocket
  • Reusable pouches

Step-by-Step Instructions
  1. Heat Oven: Preheat the oven and line a baking sheet.
  2. Prep Squash: Cut the butternut squash in half and scoop out the seeds. Place them on the baking sheet with the flesh side down, and brush with olive oil (optional).
  3. Bake: Place the baking sheet in the oven and bake until easily pricked with a fork.
  4. Scrape:  Let it cool, and then scrape off the skin until you only have the butternut squash left. Add to the blender or food processor.
  5. Add Herbs: Add in a pinch of thyme or rosemary to the butternut squash.
  6. Puree: Turn on the blender and puree until smooth, adding liquids if needed.
  7. Serve or freeze for another meal.

Other Cooking Methods

While I love the earthly, caramel flavor of roasted butternut squash, there are several ways you can cook butternut squash for baby food. 


Peel and roughly chop 1 butternut squash. Place the cubes into a steamer basket over 2 inches of boiling water for 10-15 minutes or until tender when pricked with a fork. Puree in a blender as directed below. 


Place 1 peeled and roughly chopped butternut squash into a medium saucepan, add enough water to cover the butternut squash, and bring to a boil. Reduce to simmer and cook for 7-10 minutes or until tender when pricked with a fork. Puree in a blender as directed below. Note that boiling the butternut squash decreases the nutritional value of the puree since a lot of the nutrients are thrown out with the water after cooking. 

Saving Time Tip: Steaming or boiling butternut squash are great methods to use if you are using prepared or frozen butternut squash. I have found both peeled and cubed fresh or frozen butternut squash in my grocery store, which are both viable options if you are short on time.

Frequently Asked Questions

Can butternut squash be baby’s first food

Butternut squash can 100% be your baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to your baby once a few other well-tolerated foods have been introduced, but otherwise, foods can be introduced in any order so choose whatever you are most excited for your baby to have.

Is butternut squash a common allergen for baby?

No, butternut squash is not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

When can baby eat butternut squash?

Babies can have butternut squash as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can you add spices or herbs to this baby puree?

Yes! You can add in a pinch of chopped rosemary to this recipe, but feel free to use the following spices instead: basil, cilantro, ginger, nutmeg, coriander, mint, cinnamon, or mild curry powder (see quantity recommendations in the recipe card). 
Tip on Spices: I always add spices or herbs to my baby food purees, but you can choose to leave them out in all of your baby food. You do you! Either way, this puree will surely taste amazing. 

Does butternut squash cause constipation for babies?

Butternut squash, though unlikely, may cause constipation in some babies, so avoid giving too much.

How to Store Butternut Squash Baby Food

You can store this puree in an airtight container in the fridge for up to 4 days. 


This puree can be frozen for up to 4 months.

  • Spoon puree into a freezer storage container– do not overfill. 
  • Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name. 
  • Place the tray into the freezer and let it freeze completely — preferably overnight. 
  • Pop-out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stager bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there. 😉

Puree Feeding Tips

  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that baby is finished with the meal.
  • Trial adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
  • Place a small amount of puree on the tray during spoon feeding, so that your baby can dip their fingers or hands in the puree. Allowing baby to explore foods in this way helps them learn to self-feed and can help them be more willing to try new textures and foods in the future.

Great Butternut Squash Combination Purees

While this butternut squash puree is tasty by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. So give these fun flavor combos a try!

  • Apples
  • Carrots
  • Pears
  • Cherries
  • Quinoa Baby Cereal 
  • Chicken
  • Corn
  • Sweet Potato
  • Soft Tofu
  • Pumpkin 
  • Mango
  • Cauliflower
  • Yogurt

Or watch a shortened version of the video here.

  • 1 butternut squash
  • 1 tsp fresh thyme or rosemary, roughly chopped
  • 1-2 tsp olive oil (optional)
  • 1/2-1 cup liquid (water, fresh breast milk, formula, stock or bone broth)
  • Preheat: Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.

  • Prep: Cut butternut squash in half, deseed and place flesh side up, skin side down on the baking sheet. Optional – feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.

  • Roast: Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.

  • Peel: Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin and place in a blender or food processor.

  • Add Herbs: Add the thyme or rosemary to the blender.

  • Puree: Turn on the blender or food processor and puree, adding liquid in 1/4 cup increments until you have the desired consistency. I had to add in 3/4 cup of water to my puree shown below.

  • Eat: Serve or freeze for later.

Age: 4-6 months and up

Yield: 25 ounces

Additional Spices: Feel free to sub the thyme or rosemary for 4 chopped basil leaves, 1 tsp chopped cilantro, 1/2 tsp minced fresh ginger, 1/2 teaspoon nutmeg, 1/2 tsp coriander, 1/2 tsp cinnamon or even 1/2 tsp of mind curry powder.


Freezer Tray


Silicone Baby Bibs

Bumkins Baby Bowl

Tripp Trapp High Chair

GreenPan Cookware

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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Butternut Squash Baby Food Puree (With Make-Ahead Tips)

Making Butternut Squash Baby food puree for a baby or toddler is one of our favorite baby food purees. I’ll share the basic, easy method, plus 5 simple ways to add more flavor.

Butternut Squash Baby Food

Transforming a whole or precut butternut squash puree into smooth, silky baby food is so easy. You only need two basic ingredients and the whole thing can be made ahead and stored in the fridge or freezer in smaller portions.

This is one of my favorite make-ahead baby food purees to share with the little ones!

Butternut squash puree is a great early food for babies that I like to continue serving to my toddlers since it’s packed with nutrition and it has a mild flavor that kids tend to enjoy. Plus, it’s perfect to serve on its own or to stir into other foods or recipes such as oatmeal, overnight oats, smoothies or muffins.

TIP: You can start with a whole butternut squash or precut cubes from the produce section of your store.

Ingredients You Need

To make this recipe, you just need a butternut squash (or a bag of precut cubes from the store), olive oil, and water. So simple!

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of the post for the full information.

  1. Prepare the squash.
  2. Toss the cubes with olive oil and bake it in the oven.
  3. Place squash into a blender.
  4. Blend until smooth, adding water as needed to help the mixture swirl nicely.

TIP: I like to roast my butternut squash before making a puree so that there’s some healthy fats in the mix from the olive oil.

What else can I make with Butternut Squash Puree?

You can serve it as is, or you can use it in:

  • Butternut Squash Muffins
  • Baby Oatmeal with Butternut Squash
  • Stir it into plain yogurt
  • Spread it on toast
  • Spread a layer in Veggie Grilled Cheese
  • Add to a smoothie
  • Stir it into Marinara Sauce
  • Use it in quesadillas

Flavors to Add to Butternut Squash Puree

The basic puree has a nice flavor, but you can also add these flavors to add more interest.

  • Cinnamon
  • Ground ginger
  • Chinese Five Spice
  • Cumin
  • Pumpkin Pie Spice

TIP: You could also sweeten a little with apple butter or applesauce.

Roasted Butternut Squash for Baby-Led Weaning

To serve butternut squash in the baby-led weaning style, try roasting it in thick sticks or larger pieces and offering one at a time to baby to self-feed.

How to Store

To store in the fridge, simply place squash into small food storage containers for 3-5 days. Stir and warm briefly before serving if desired.

To store in the freezer, I like to portion out into an ice cube tray, freeze, and then once frozen, transfer the cubes into a zip top freezer bag to freeze for up to 3 months. You can then take one or two out at a time and let thaw in the fridge or at room temp before offering to a baby or toddler.

Best Tips for Success

  • Roast the squash until soft when poked with a fork so it’s easy to blend.
  • Add water slowly to reach the desired smooth consistency.
  • Stop and scrape down the sides of the blender as needed.
  • Stir in ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon Chinese Five Spice, ½ teaspoon cumin, or ½ teaspoon Pumpkin Pie Spice if desired to add more flavor.
  • Stir in apple butter or Apple Puree to make a slightly sweeter apple-butternut squash puree. (This is a nice topping for pancakes and waffles!)
  • You can serve it as is, or you can use it in Butternut Squash Muffins, in Baby Oatmeal with Butternut Squash, stir it into plain yogurt, spread it on toast, stir it into Marinara Sauce, or use it in quesadillas.

Related Recipes

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 58kcal

Servings 8 (Makes about 2 cups puree)

  • ▢ 1 medium butternut squash
  • ▢ 1 tablespoon olive oil
  • Preheat oven to 375 degrees F. Remove the peel of the squash with a vegetable peeler or with a knife.

  • Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds and dice.

  • Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork.

  • Add to a blender and puree, adding 1/4-½ cup water as needed to make a smooth puree.

  • Serve or store in an airtight container/s in the fridge for 3-5 days. Or portion into an ice cube tray and freeze, then transfer frozen cubes to a zip top storage bag and freeze for up to 3 months.

  • Storage Containers

  • Reusable Pouch

  • Roast the squash until soft when poked with a fork.
  • Add water slowly to reach the desired smooth consistency.
  • Stop and scrape down the sides of the blender as needed.
  • Stir in ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon Chinese Five Spice, ½ teaspoon cumin, or ½ teaspoon Pumpkin Pie Spice if desired to add more flavor.
  • Stir in apple butter or applesauce to make a slightly sweeter apple-butternut squash puree. (This is a nice topping for pancakes and waffles!)
  • You can serve it as is, or you can use it in Butternut Squash Muffins, in Baby Oatmeal with Butternut Squash, you can stir it into plain yogurt, spread it on toast, stir it into Marinara Sauce, or use it in quesadillas.

Serving: 0.25cup, Calories: 58kcal, Carbohydrates: 11g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 4mg, Potassium: 330mg, Fiber: 2g, Sugar: 2g, Vitamin A: 9966IU, Vitamin C: 20mg, Calcium: 45mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2019.

Lure pumpkin - Encyclopedia Baby food

Levchuk Victoria ©

Pumpkin is almost not present in the diet of modern man. Today, pumpkins are associated with Cinderella or Halloween, although some people think of pumpkin pie or pumpkin rice porridge. Pumpkin is a food that can be cooked and consumed in many different ways. Pumpkin is a bright and sweet baby food that allows you to introduce colors and diversify the texture and taste of the child. It has various benefits for improving overall health, and therefore, this vegetable should not be excluded from the baby's diet. nine0005

Cooking is healthy!

  • Quinoa and pumpkin porridge;
  • Pumpkin-apple juice;
  • Pumpkin puree soup.

below is a list of all the recipes on the Encyclopedia Baby Food website or go to the Recipes section.

Easy to use sitemap Encyclopedia Baby Food with a list of all articles and recipes.

Types of pumpkin

Table of contents:

In our country, orange pumpkin is mainly consumed, but depending on different types, it can be of various colors, shapes and sizes, such as orange, yellow, white, green and others, spherical , cylindrical or pear-shaped, sizes from smallest to giant. The most common Russian species are nutmeg, large-fruited, hard-skinned pumpkins. It is best to use the nutmeg type for baby feeding with pumpkin, as it is considered the most delicious and vitamin variety. nine0005

Pumpkin season

Pumpkin is considered an autumn vegetable for a reason. Pumpkin season is from August to March, but the best time to use it in cooking is from October to November. It can be found on the market from August to March, but pumpkin has the best and richest taste in the middle of autumn.

The story of the pumpkin

The word " pumpkin" comes from the Greek " pepõn" which means " big melon". The word was gradually formed from the French - "Ponpon", from the English - "Pumpion", then renamed "pumpkin". nine0005

Pumpkin was one of the many foods used by Native American Indians and was an unexpected discovery for pilgrims. The Indians pounded gourd strips, dried them, made floor mats, and then sold them.

Although it is difficult to name only America as the birthplace of the pumpkin, some scientists name such countries as northern Africa, China and even India.

In Rus', this vegetable appeared at the end of the 16th century, and gained particular popularity among the peasants.

Pumpkin benefits

Experts put pumpkin on the same level as zucchini and broccoli in baby food and recognize it as an important product in a child's diet. Pumpkin has an intense color, indicating a high content of beta-carotene, which converts to vitamin A. Pumpkin is also an excellent source of vitamins B1, B3, B5, B6, C. It is rich in magnesium, potassium and fiber, omega-3 fatty acids and complex carbohydrates such as starch. The main reason for introducing pumpkin into complementary foods is the presence in its composition of rare vitamins K and T, which are found only in this vegetable. nine0005

The vegetable stimulates the digestive system, and the fibrous structure of the pumpkin prevents constipation in the child.

Beneficial effect on bones and muscle structure, gastrointestinal tract and vision.

Prevents anemia, pumpkin contains more iron than apples.

Improves sleep.

Increases the body's resistance.

Strengthens the immune system.

Pumpkin contains potassium salts essential for excellent cardiac and vascular function. Pumpkin seeds are a natural source of phytosterols. Phytosterols can lower both total cholesterol and bad cholesterol (LDL) by inhibiting the absorption of dietary cholesterol. It is also a good source of zinc and polyunsaturated fatty acids. nine0005

Pumpkin is a rich source of fiber. Fiber quickly saturates the body, so the child can eat less and thus consume fewer calories.

B-carotene reduces sun damage to the skin and acts as an anti-inflammatory agent. In addition, α-carotene slows down the aging process and delays the appearance of wrinkles on the skin.

Pumpkin seeds are a rich source of the amino acid tryptophan, which is important for the production of serotonin, a hormone responsible for improving mood. A handful of pumpkin seeds can help in a psychological uplift. nine0005

Pumpkin prevents and helps control diabetes. The ingredients in pumpkin and its seeds provide an excellent aid in blood glucose absorption and help balance liver glucose levels.

Introduction to pumpkin complementary foods

Pumpkin complementary foods should be started at approximately 6-7 months of age. The orange color of the product is a natural sign of the possibility of developing an allergy to the product in a child, so most pediatricians advise adding this vegetable to the child's diet later. To begin with, zucchini, broccoli and cauliflower are introduced into complementary foods, and only then pumpkin. The rule of waiting 4-7 days with this vegetable must be carefully observed, as this is the first colored product in the baby's complementary foods. It is better if pumpkin complementary foods are introduced closer to 7 months. However, it must be taken into account that the risk of developing an allergy to pumpkin is much lower than to carrots or citrus fruit. We just advise caution, but do not give up the vegetable, as the benefits are too attractive. nine0005

Pumpkin is a rich source of essential nutrients for baby's well-being, immune system strengthening, deworming, antioxidants and antimicrobial properties.

Pumpkin seeds can also be introduced into baby's complementary foods, as they are rarely allergic. They can be introduced to a child at 10 months in a form that eliminates the risk of suffocation (i.e., the shredded look). Whole seeds are given to children aged 1.5 to 2 years. At this age, the child has strong teeth to chew well, and he is already on the general adult diet. nine0005

Pumpkin should be introduced as a regular vegetable, i.e. gradually bring to the prescribed norm in grams, based on the age of the child, we look at the complementary feeding scheme. Further, pumpkin can be given, if every day, then no more than 30 grams, here this rule is the same as with carrots. If you plan to give pumpkin 1-2 times a week, then 100-150 grams at a time, again depending on the age of the child and the portion eaten.

Baby is allergic to pumpkin

Pumpkin is one of the vegetables that can cause an allergic reaction in a baby because it contains a lot of carotene and contains the unique f225 protein. An allergic reaction to pumpkin is standard in the form of a small rash on any part of the body, unpleasant itching, swelling of the nose and throat. It must be borne in mind that an allergy to pumpkin may not appear immediately, but within about a week, therefore it is so important to keep a child's food diary in order to track the reaction to the product during the time and exclude it from complementary foods. nine0005

How to give pumpkin

At the age of 6-7 months pumpkin should be introduced as a one-component puree. Pumpkin juice can be given to a child after 12 months, pumpkin seeds can be given from 10 months. It can be combined with other fruits, vegetables, meat as new foods are introduced into the child's diet.

There are countless ways to introduce your baby to pumpkin after weaning. As your baby gets older, you can make pumpkin soup or pumpkin chips (these are thin slices of pumpkin baked in the oven with olive oil, salt, pepper, and various spices such as small coriander or ginger). In addition, pumpkin can be used as the main ingredient in a pie, muffins, and you can also make a salad for a child. Finally, we can use it to create incredible homemade jams and sweets. nine0005

One of the easiest pumpkin ideas is to cut it into small pieces, sprinkle it with sugar and cinnamon and bake it in the oven or pot until tender. Accordingly, instead of sugar, you can pre-pour olive oil and season with salt, various spices, such as cumin and coriander, and you get a wonderful side dish for meat. You can cut the pumpkin into thin slices, fry and add to the salad. And you can also cook a wonderful pumpkin puree, which is suitable not only for meat, but also for fish or seafood. From pumpkin, Uzbek pilaf or fruit pilaf is surprisingly tasty. Pumpkin also goes well with potatoes. Meat in French, where there is no potato, but there is a pumpkin, it also turns out original and tasty. nine0005

How to choose a pumpkin for feeding

When buying a whole pumpkin, you need to pay attention to the absence of marks of blows, cuts and other damage, as well as signs of decay. It is believed that the brighter the color of the pumpkin, the sweeter it is. The stalk should be dry, a sign of a ripe pumpkin. When tapping a vegetable, a dull sound is heard. The peel of the pumpkin should be firm and not squeeze through. If you buy a part of a pumpkin, then you need to pay attention to the seeds, which must be hard and ripe, the presence of empty seeds indicates the immaturity of the vegetable. And the pumpkin itself or its cut should look juicy and “alive”, as if it had just been cut. nine0005

How to store a pumpkin

A whole pumpkin can be stored on the balcony at a temperature of 5 to 15 degrees. The main thing is that the place is dry, cool, dark, not wet, then the pumpkin can be stored for 4 to 6 months. The main thing is to check it periodically and in case of damage to the product, use it in cooking.

Pumpkin slices can be wrapped in cling film and refrigerated for up to one week. You can also store pumpkin in the freezer for up to 8-12 months when deep frozen. nine0005


A sweet, tasty, aromatic vegetable that many kids like, but don't overdo it. Pumpkin contains as much carotene as carrots. Excess carotene leads to allergic reactions. Pumpkin is dangerous for diabetics because it is rich in carbohydrates and sugars. It is also worth refraining from eating pumpkin for people suffering from stomach and duodenal ulcers.

Raw pumpkin is not recommended unless the place and method of its growth is known. Excessive consumption of this vegetable will please the yellow color of the child's skin. nine0005

How to cook pumpkin?

Traditionally, the child is offered one-component pumpkin puree. You can prepare it from fresh or frozen product. Everything depends on the season. You can cook pumpkin for feeding in a slow cooker, a double boiler, in an ordinary saucepan on fire, in an oven, in a microwave.

Remember that pumpkin tends to lose its nutritional value when cooked for a long time. Baking pumpkins for weaning will ensure that most of the nutrients are retained for the baby. nine0005

The pumpkin should be cooked immediately after it has been cut. After cooking, pumpkin puree should be used or immediately refrigerated.

cooking method pumpkin

If pumpkin is used for baking, it should be taken into account that the product is watery, if left in the air for a long time, especially with sugar, such a dish will be baked for a long time or not baked at all. Therefore, when I cook pumpkin muffins, I put the crushed pumpkin in the finished dough so that I can put everything in the oven in 10 minutes. And most importantly, put the baking powder at the very end a couple of minutes before baking. nine0005

Pumpkin juice

Pumpkin juice can be given to a child after 12 months. However, the juice must be prepared, i.e. boil. You can take pumpkin puree and dilute it with boiled water, you get a wonderful juice with pulp. Raw pumpkin juice should not be given to a baby under 3 years of age. After introducing citrus fruits into the baby's diet, you can add lemon or orange juice to pumpkin juice for a richer taste. You can combine pumpkin juice with other fruit juices, namely apple, pear, peach, etc. nine0005

Complementary foods raw pumpkin

The raw unprocessed product contains much more useful vitamins and elements, but it is much more difficult for a baby to chew and then digest the rather rough texture of raw pumpkin, so you should refrain from eating it until the age of 3. After 3 years, offer the baby raw pumpkin, grated or as part of fresh fruit salads.

Pumpkin in baby food.

Freezing pumpkin

Lure pumpkin can be frozen. Usually a whole pumpkin is perfectly stored for a long time, but if it is cut into pieces, then it will last no more than 7 days in the refrigerator. Therefore, the pumpkin must be washed, cut into small pieces, dried, folded into bags and put in the freezer for a quick freeze. nine0005

Pumpkin freezes perfectly. The finished pumpkin will turn into a brownish orange, so don't worry about that.

When freezing, leave some headroom on the top of the container or freeze it in a bag as pumpkin may expand when frozen.

Pumpkin may separate when thawed due to air bubbles, so pumpkin pieces are usually only used for making porridge or pumpkin puree. This will not affect the quality or taste of the pumpkin. nine0005

Pumpkin puree can be frozen in containers, ice cube trays or ziplock bags.

Frozen pumpkin slices can be stored in the freezer for 8 to 12 months, pumpkin puree can be stored for no more than 3 months.

Pumpkin Preservation

Pumpkin is rarely sealed in jars for long-term storage, as the product itself will lie perfectly all winter on the balcony. But sometimes you can cook wonderful dishes for even longer storage, especially for children. nine0005

Pumpkin is used to make excellent pumpkin juice for feeding, which is rolled up in jars and stored for more than a year. So in the summer you can please your baby with pumpkin juice. The juice is thick, with pulp, saturated, it can be diluted with boiled water. If you take sweet varieties of pumpkin, then you can close the pumpkin juice without sugar.

Delicious pumpkin jam with the addition of a couple of oranges, delicate jam with orange flavor, will please any child. Moreover, pumpkin is a cheaper product, as for me, because I get it for free, so pumpkin-orange jam is just licking your fingers. nine0005

Pumpkin is called the queen of autumn for a reason. These bright fruits are a real storehouse of vitamins and minerals. And yes, the brighter the color of the pumpkin, the healthier it is! The fact is that the pumpkin acquires an orange hue due to the presence of carotene, and the higher its content, the brighter the pumpkin.

How to choose a pumpkin in the store

First of all, you need to make sure that the pumpkin is mature (with a dense crust), without significant damage, with a dried tail. Experts believe that the size and color of the pumpkin does not affect its taste. But buying pumpkin halves is not recommended, because in this case it is quite difficult to guarantee the sanitary and hygienic safety of the product. nine0005

What types are the most useful?

Pumpkins of all kinds contain a lot of pectin and carotene. Pumpkin is also rich in minerals - primarily potassium, calcium, phosphorus. The seeds contain a large amount of healthy fats and light vegetable proteins.

Large gourd. Such pumpkins grow very large and can reach a weight of up to one hundred kilograms. It is this variety that is most often used as a decoration for Halloween. The color can vary from cream to rich yellow or even bright orange. Such pumpkins are rich in sugars and carotene, suitable for baking, vegetable stew. In general, such a pumpkin can be stored for several months, and it will not lose its consumer properties and will not become less useful. But in the cut state, she will not lie for a long time. Large fruits that cannot be used within a week can be peeled and frozen. nine0005

Hard-barked - this pumpkin is also round, but does not produce large fruits, but it ripens quickly and has the most delicious seeds. Its flesh is a bit harsh, so this pumpkin is more suitable for making soups. Compared to large-fruited pumpkins, hard-barked pumpkins have a thicker and rougher skin, and the flesh is more fibrous and friable.

Muscat is the most delicious and sweet of the popular varieties. Its pulp has a dense oily texture, without excessive fibers. By the way, its pulp can contain up to 11.5% sugars, which makes it a good dessert. Butternut squash fruits have a variety of shapes, but the most popular are pear-shaped varieties ("butternut"), which can most often be found in stores. Muscat varieties have a pronounced sweet taste and melon aroma. nine0005


Some pumpkin fruits may be bitter. This is due to the content of cucurbitacin in them, a compound characteristic of all members of the pumpkin family. The reason for their accumulation may be excessive heat and insufficient watering during cultivation.

Pumpkin benefits and harm to the body

At a temperature of 6-8 degrees and a relative humidity of 60-70%, a whole pumpkin can be stored for four months to a year, and it will not lose its nutritional properties. Cut pumpkin should be stored in the refrigerator, it is recommended to use it within a week. nine0005

Tatyana Ponomareva

physiotherapist, nutritionist, nutrition consultant of the clinic of aesthetic medicine "Premium Aesthetics"

Pumpkin is a great seasonal product. Its energy value per 100 g of raw product is only 25–37 kcal, and there are a lot of useful substances in pumpkin. Among them are vitamins A, B, PP, T, C, copper, iron, zinc. As you know, their consumption increases during weight loss, so those who want to reduce weight should include pumpkin in their diet. In addition, it has enough potassium, which will help get rid of excess water (and this is minus 1 kg per month at least!). This vegetable also has a lot of fiber, which is why pumpkin garnish is recommended for meat dishes. Dietary fiber binds some of the fats, preventing them from being stored in reserve. It is important to note that all these beneficial substances are preserved even after heat treatment, but the calorie content of pumpkin after cooking increases by about two times due to the simple carbohydrates that are present in the composition. Therefore, I recommend cooking the pumpkin so that it does not become soft, but retains a slight crunch. nine0005

Is pumpkin juice good for you?

As for juice, in principle, undiluted freshly squeezed juice is not recommended. It doesn't matter what fruit or vegetable it's made from. It is better to dilute it with water 1:1. This is due to the fact that in any freshly squeezed juice there is a high concentration of organic acids that increase the acidity of the stomach. People with gastrointestinal problems should not drink such juices. And relatively healthy - it is recommended to dilute juices. nine0005

Who is recommended to eat pumpkin?

  • The high content of copper and iron salts allows the use of pumpkin for anemia and atherosclerosis.

  • Raw pumpkin strengthens blood vessels and normalizes blood pressure, therefore it is recommended for the prevention of diseases of the cardiovascular system.

  • Vitamin C contained in pumpkin strengthens the immune system and helps the body fight viral diseases. nine0005

  • Due to the high fiber content, pumpkin removes toxins from the body, lowers cholesterol levels.

  • Pumpkin is an excellent diuretic and laxative. Boiled and baked pumpkin is able to activate digestion and remove excess fluid from the body. Thanks to these properties, pumpkin can fight swelling.

  • Pumpkin has a choleretic effect, therefore it is useful for the liver, gallbladder, and also improves the functioning of the gastrointestinal tract. nine0005

  • Pumpkin speeds up metabolism and is therefore considered an ideal ingredient for those who want to lose weight.

  • Vitamin E in pumpkin slows down the aging process in the body.

  • The beta-carotene found in pumpkin is very beneficial for the normal functioning of the eyes.

  • Fresh pumpkin juice is useful for the normal functioning of the nervous system and acts as a sedative. nine0005

  • Raw pumpkin pulp has an anti-inflammatory effect and thanks to this it helps to heal wounds and cleanse the skin.

What can be cooked from pumpkin

The most useful way to heat-treat this vegetable is to bake it in the oven with spices and a little olive oil. But beloved by many, porridge with pumpkin is not the healthiest option. This dish is high in simple carbohydrates. And even if you cook porridge from whole grains, then those who want to lose weight are not recommended to eat more than 150 g per day.

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