Roasting pumpkin for baby food

How to Cook Pumpkin for Babies

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Pumpkin is an amazing first food for babies. Serve this nutritious food to your baby with ease and confidence by using these cooking and serving tips and recipes.

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When can babies eat pumpkin?
Health Benefits
Are pumpkins safe for babies?
Selecting the Best Pumpkin
How to Cut Pumpkin
Top Cooking Methods
How to serve Pumpkin to Babies
Frequently Asked Questions
Pumpkin Recipes for Babies
Pumpkin Puree for Babies

When can babies eat pumpkin?

This nutritious vegetable can be offered to babies as soon as they’re ready to start solids, usually around 6 months. It’s important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.

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Health Benefits

Interesting fact! Pumpkin is technically a fruit because it contains seeds, just like avocados, tomatoes, butternut squash, and spaghetti squash.

It's not only delicious and versatile, but it is also loaded with vitamins, minerals, and antioxidants.

They're particularly high in:

Vitamin A - important for eye and bone health and immune function
Vitamin C - helps boost immunity and enhances iron absorption
Magnesium and potassium - aid in optimal bone health and hear thealth

As with sweet potatoes, carrots, and butternut squash, its bright orange color is due to antioxidants called carotenoids, which get converted into vitamin A. Carotenoids are fat-soluble compounds, so they are best absorbed with fat.

Last but not least, it's also a great source of both soluble and insoluble fiber.

Are pumpkins safe for babies?

As long as they are offered in an appropriate size and texture, it is safe. Let me show you how! Pumpkin allergy is very rare as well.

Selecting the Best Pumpkin

Fresh

There are more than 100 types of pumpkin, and while they are all technically edible, the big carving pumpkins tend to be quite watery and stringy once cooked.

The ones you want to use for cooking are sugar pumpkins (also called pie or sweet pumpkins). These are small and round. I've found that ones that are between 2-5 pounds have the best flesh.

Other delicious ones to try are Japanese Kabocha or Red Kuri Pumpkin (what’s pictured here)! They are my absolute favorites.

To select the best pumpkin, first look at the stem. It should be dark green, dry, and firmly attached to the fruit. Do NOT pick the pumpkin up by its stem as you want it to remain intact!

Then thoroughly inspect the skin for any deep bruises or soft spots. It should be firm. Don't forget to look at the bottom of the pumpkin.

As for the color, don't chase after the brightest color. In fact, a more dull hue indicates that it’s aging and the flesh is getting sweeter and more delicious. Do make sure that the color is uniform without any bruises or blemishes.

Once you bring home the awesomest pumpkin, keep it in a cool, dry place.

Canned

You can also serve canned pumpkin to your baby! In fact, I highly encourage it as we need all the short cuts we can get, right?

Be sure that the can is BPA free.

Note: 1 ½ pounds of fresh pumpkin will yield about 1 ½ cups of pumpkin puree, which is about how much is in a 15-ounce can of pumpkin.

Healthy Recipes with Pumpkin Puree

How to Cut Pumpkin

First, rinse the pumpkin under running water to remove any dirt.

Pro tip: microwave on high for 2-3 minutes to make it easier to cut.

Very important- use a sharp knife!
Slice the top, including the stem, off of the pumpkin. Then trim the bottom of the pumpkin so that it sits flat on your cutting board.
Cut the pumpkin in half from top to bottom, rocking the knife back and forth so it doesn't get stuck. Using a sharp spoon or an ice cream scoop, scrape out the seeds and stringy innards.
If steaming, cut into large wedges or crescent moons then peel the skin. You can peel first, but I find it easier to do so after slicing.

Tightly wrap any leftover pumpkin, refrigerate, and use within 5 days.

Top Cooking Methods

Roasted

This is my favorite method of the ease of preparation and results in incredible flavor. Not to mention, cooking with oil will aid in the absorption of vitamin A, a fat-soluble nutrient.

First half the pumpkin as instructed above. Rub the flesh and skin with oil and seasoning(s) of choice, such as cinnamon. Place cut side down on a lined baking sheet.
Just like with Korean sweet potatoes, pierce the skin several times with a fork or knife.
Roast at 400°F for 35-50 minutes until fork-tender. Cooking time will depend on the size of the pumpkin.
Let cool before peeling the skin and cutting into wedges or using for purees.

Steamed

Cut the pumpkin into big wedges (with ½ inch thickness). Once cooked, you can cut into smaller pieces depending on your baby's age. This way you can serve both big and small pieces as I suggest below.
Place water in a pot, add steamer basket, and bring to a boil.
Add pumpkin, cover, reduce heat to medium, and cook for 10-15 minutes. It should be easily pierce-able with a fork.

Boiled

I don't recommend it as most of the nutrients will leach into the water.

How to serve Pumpkin to Babies

6-9 months old

Pureed - Add cooked pumpkin into a blender and blend until smooth. Add breastmilk/formula, water, or even broth to thin out to desired consistency. It shouldn't need it though. You can also just mash with a potato masher or a fork, which is what I do most of the time.

Here are some easy and versatile ways to serve pumpkin puree to your baby. Simply stir into:

Homemade baby oatmeal
Quinoa
Lentils
Chia Pudding
Overnight oats/quinoa
Toast
Yogurt

9+ MONTHS OLD

In addition to the suggestions above, as your baby develops their pincer grasp and is able to pick up small pieces of food using their thumb and forefinger, you can cut into small, bite-sized pieces. I still suggest continuing to offer larger pieces so they can practice taking bites.

If you haven't already, this is a good time to introduce utensils. Your baby will most likely just play around or toss it. But it’s still great for exposure!

Try forking a piece of squash and plate on their plate. Be sure to continue modeling. They are like sponges and learn by watching you!

I also encourage you to offer mixed foods often before your baby becomes more selective. If they’ve never had foods touching and mixed together, it will be much harder to get them to eat these later on.

Frequently Asked Questions

Are pumpkin seeds good for babies?

Yes! They are an excellent source of iron!
First roast them - First rinse and dry thoroughly. Toss with some oil and seasoning, spread into a single layer on a baking sheet, and roast at 350°F for 15-20 minutes (stir halfway through).

Then you can add to a food processor or blender and finely
grind or blend until it turns into butter!

Be sure to read this guide to nuts and seeds for babies.

Is the pumpkin skin edible?

It is edible and a great source of fiber, vitamins, and minerals. However, it really depends on the age of the pumpkin. With some, the skin gets tender once roasted, but some have a thicker, unpleasant texture. I advise peeling for your baby, and for older children and adults, you can decide.

Is pumpkin good for baby constipation?

Both fresh and canned pumpkin are high in fiber as well as magnesium, which both help relieve constipation. However, do introduce fiber-rich foods slowly as too much at once can actually contribute to constipation.

Pumpkin Recipes for Babies

If you want to learn how to prepare other specific food(s), check out my How To Series!

Pumpkin Puree for Babies

Pumpkin is an amazing first food for babies. Serve this nutritious food to your baby with ease and confidence by using these cooking and serving tips and recipes.

5 from 2 votes

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 17

Author: Min | MJ and Hungryman

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Steamer
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Sheet Pan
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Parchment Paper
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Blender
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6 cup freezer tray

▢ 4 pounds pumpkin, sliced in half lenghthwise and de-seeded
▢ 1 tablespoon olive or avocado oil (if roasting)
▢ (optional) seasoning(s) of choice

Roasted

Preheat oven to 400°F and line a baking sheet with parchment paper for easy clean up.
Half the pumpkin. Rub the flesh and skin with oil and seasoning(s) of choice, such as cinnamon. Place cut side down on a lined baking sheet.
pierce the skin several times with a fork or knife.Roast at 400°F for 35-50 minutes until fork-tender. Cooking time will depend on the size of the pumpkin.
Let cool before peeling the skin and cutting into wedges or bite-sized pieces.

Steamed

Cut the pumpkin into big wedges (with ½ inch thickness). Once cooked, you can cut into smaller pieces depending on your baby's age
Place water in a pot, add steamer basket, and bring to a boil.
Add pumpkin, cover, reduce heat to medium, and cook for 10-15 minutes. It should be easily pierce-able with a fork.

Pumpkin Puree

Add roasted or steamed pumpkin into a food processor or blender and blend until smooth. Add breastmilk/formula, water, or even broth to thin out to desired consistency. It shouldn't need it though. You can also just mash with a potato masher or a fork

Transfer leftovers in an airtight container and refrigerate for up to 1 week. To freeze, you can either flash freeze or puree and freeze in a freezer tray for up to 3 months. Once frozen solid, pop them out and transfer to a freezer-safe bag or container.

Course Side

Cuisine American

Tried this Recipe? Tag me Today!Tag me @KidFriendly. Meals today!

How to Roast Pumpkin (to Make Puree)

Learn how to roast pumpkin to use as pumpkin puree in pie, in baked goods, and in other seasonal recipes. With freezing tips too!

How to Roast Pumpkin

We happened to get a fresh pumpkin from a local farmer and I knew I wanted to turn it into puree to use in a pie and Pumpkin Bars. I’d never done it before and found it to be so satisfying (and easier than I expected), so I wanted to share the process if you find fresh pie pumpkins.

And especially since it’s a nice option if you can’t find canned pumpkin as sometimes the supply ebbs and flows.

You can use this pumpkin in all sorts of baked goods and pumpkin recipes, so here’s how to do it.

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Ingredients You Need

To make this puree, you just need a pumpkin. Specifically, you need a pie or sugar pumpkin—not the kind you buy to carve into a jack-o-lantern for the best flavor. I made this recipe with a Winter Density Squash.

You’ll also want to use olive oil or butter during the roasting process.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

Wash and dry your pumpkin. Cut off the stem and the base. Cut into wedges. Remove the seeds and the stringy stuff. (That’s the technical term, promise, ha!)
Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet. Roast until soft.
Scoop off the skin and place into a blender.
Blend, stopping to scrape down the sides as needed to make a smooth puree.

TIP: You can brush with a neutral oil or even melted butter.

How to Freeze Pumpkin Puree

Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge.

Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.

TIP: You can also put it into an airtight container in the fridge for up to 5 days.

Which recipes can I use this in?

You can try this puree in:

Healthy Pumpkin Bars
Healthy Pumpkin Muffins
Pumpkin Oatmeal Muffins
Chocolate Chip Pumpkin Muffins
Fluffy Sweet Potato Muffins (just swap in for the sweet potato puree)
Butternut Squash Pie
2-Ingredient Pancakes
Soft-Baked Granola Bars

Frequently Asked Questions

How long does pumpkin need to cook?

Depending on the size of your slices or pieces, pumpkin usually takes about 30-45 minutes to roast until soft.

Can you roast a regular pumpkin?

The best pumpkins for roasting and making puree are sugar pumpkins, which are sweeter and more flavorful than the varieties sold to be Halloween decorations.

Do you remove skin from pumpkin when roasting?

No, you can leave the skin on the pumpkin and simply scoop out the softened, baked interior. It’s much easier to do it that way.

Best Tips When Roasting Pumpkin

Use pumpkins labeled as “pie” or “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
Wash the pumpkin before you start to remove any dirt since you’ll roast with the skin on.
Roast until very soft when you poke the flesh with a fork.
Let cool before using the puree in your favorite recipe.
Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
To serve as a simple side, flavor with butter or olive oil and salt.

Related Recipes

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Amy Palanjian

Cuisine American

Course side

Calories 31kcal

Servings 8 (Or about 2 cups depending on the size)

▢ 1 pie pumpkin any size will work
▢ 2 tablespoons olive oil avocado oil, or melted unsalted butter

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
Wash and dry your pumpkin.
Cut off the stem and the base. Cut into quarters.
Remove the seeds and the stringy stuff with a spoon and/or a knife.
Cut into 2-3 inch wedges and brush with oil. Place on the prepared baking sheet, skin side down.
Roast for 35-40 minutes, or until soft when poked with a fork.
Remove from oven, and let cool slightly. Scoop off the skin using a big spoon and/or a knife. Place into a blender and discard the skin. Blend, stopping to scrape down the sides as needed or using the stick that came with your blender if you have one, to make a smooth puree.
Use or store for later.

Baking Sheet
Vitamix Blender
Olive Oil

To freeze: Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge. Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.
Store cooled puree in airtight containers in the fridge for up to 5 days.
Use pumpkins labeled as “pie” or “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
Let cool before using the puree in your favorite recipe such as Healthy Pumpkin Bars, Healthy Pumpkin Muffins, Pumpkin Oatmeal Muffins, Chocolate Chip Pumpkin Muffins, or Butternut Squash Pie.
Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
To serve as a simple side, flavor with butter or olive oil and salt.

Calories: 31kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1mg, Potassium: 1mg, Fiber: 1g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

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

This post was first published October 2020.

Pumpkin baked in the oven ⋆ Cooking delicious, beautiful and home-style!

Having harvested a large harvest of pumpkins in autumn, we usually store them in order to prepare various vitamin and tasty dishes in winter. Naturally, we prepare delicious pumpkin juice (or make it directly in winter), delighting our families with this healthy and vitamin drink, as well as preparing delicious pumpkin porridges, pumpkin salads, baking pies with pumpkin filling, making delicious orange pancakes, and exceptionally delicious pumpkin casseroles and more. Today I will have a simple recipe, but no less delicious. We will make baked pumpkin slices in the oven. This option is the easiest and fastest. The pumpkin turns out to be very tasty, sweet, and you can then remove it from the skin and add it to the porridge, make just pumpkin puree for adults and children, and also (as I did) cook homemade pumpkin marshmallow from baked pumpkin. And so, let's get started,

one Would need:

2 How to make a baked pumpkin in the oven:

Needed:

Pumpkin
Water - 100 ml.
Tray

How to make a baked pumpkin in the oven:

Wash the pumpkin and separate the part that you decided to bake. If your pumpkin does not cut well, you can cut it straight into only 4 parts and put it in large pieces on a baking sheet. I have a pumpkin of the Dressing variety. It is easy to cut and easy to clean. And also, in her upper part there are no seeds at all, there is completely pulp. Seeds are only in the lower part of the pumpkin, the one in the photo.

Pumpkin does not need to be peeled, it is more convenient to bake it with the skin on.

And so, just cut the pumpkin into pieces that are convenient for you and place skin side down on a baking sheet. Pour some water on a baking sheet. So the pumpkin will be ready much faster. And in this form we send the tyka for baking in the oven, heated to 180 degrees for 20-50 minutes. Cooking time also depends on the type of pumpkin and its hardness. If you cook the pumpkin for a long time, cover the baking sheet with foil on top so that the pumpkin does not burn on top.

My pumpkin was ready in 25 minutes. It baked perfectly and became very tasty and soft.

Delicious baked pumpkin served as a dessert with honey, nuts and a scoop of ice cream, you can make homemade pumpkin puree from such baked pumpkin for children (by passing through a fine sieve) or on days when you are on a diet or PP, eat healthy pumpkin as a vegetable . This is exactly what I did when I had a vegetable day in my diet, I baked this pumpkin for myself, also gave mashed potatoes to my child and, of course, made homemade pumpkin marshmallows from pumpkin puree.

Baked pumpkin is tasty, healthy and has a beneficial effect on the whole organism.

Bon appetit to everyone Svetlana and my home kulinarochka2013.ru!

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Pumpkin Puree 7 months +

(4) 6-7 months Gluten Free Dairy Free Flour Free Meat Free Sugar Free Egg Free Boil Second Breakfast Breakfast Bake Low Calorie Vegetables First Foods Afternoon Snack Cooked Puree Recipes

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Pumpkin puree can be prepared in many ways, for example baked or boiled in water. But the main thing to remember is that pumpkin comes in various shapes and sizes, has a golden hue, is rich in vitamin A and beta-carotene.

When digested, beta-carotene is converted into vitamin A in the human body, which improves appearance, vision, etc. Not only does pumpkin help skin and eyes, but it's also a great source of antioxidant carotenoids that help protect our cells from damage. Pumpkin is rich in various useful substances, but its most important advantage is its natural sweetness, which both adults and children love so much. This product is usually introduced immediately after the baby is introduced to zucchini, broccoli and cauliflower.

Please note that pumpkin is the first product that is not green in color, therefore, and not only therefore, it is necessary to monitor the baby's reaction to this type of complementary foods. We observe the rule of waiting, in case of an undesirable reaction, we turn to the pediatrician, and stop giving pumpkin.

Pumpkin puree is a beautiful dish for young children. Orange color, sweet taste attract children and help keep food interest. Rarely do children refuse this product.

Pumpkin suitable for ages 6-7 months. Introduced complementary foods: pumpkin and vegetable oil.

puree from pumpkin

Print a recipe

Simple recipe for puree preparation for babies for babies at home.

Portions

Preparation time

Ingredients

1 Average sweet pumpkin, not heavier than 2 kg

portions: Portion

Instructions

Cut the sweet pumpkins.
I show an example of pumpkin cleaning on different vegetables. Usually, if you need to save a part of the pumpkin, then it is cut, part is used, and the other part is left with the seeds, the cut is covered with cling film and sent to the refrigerator in the bottom drawer. It will stay for a long time.
The photo below shows small cuts, this is how the pumpkin is prepared for the oven, if baked in halves.
Place pumpkin with water in a pie dish. Check the water level while baking. You can also peel the pumpkin, cut out the seeds and then cut into chunks and boil/steam until tender, and follow steps 6-8.
Bake in the oven at 200 degrees for 40 minutes until the peel starts to wrinkle and the halves are soft, then remove the peel with a spoon.
Place the pumpkin in a blender and puree.
Add water, milk formula, mother's milk as needed to achieve a uniform consistency.
Add vegetable oil if included in the diet.
Comparison of commercial baby food jar (left) and homemade jar (right). Of course, we compare only visually. The taste can only be described and believed in my words.
The taste of the prepared food is not so bright, it seems that the pumpkin was baked, then water was added to it, not sweet.
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