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4 lb. sugar pumpkin
Cut pumpkin in half and scrape out seeds and stringy pulp. Cover each half of the pumpkin with foil and place on baking sheet, cut side up. Bake at 325 for 2-3 hours until very tender. Scoop pumpkin meat out and puree in food processor until smooth. Feed to baby or use in pumpkin recipes.
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Source:
Intolerant Offspring Original
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Published in
Baby Food
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Thursday, 15 October 2009 20:58
posted by
Michelle
Super easy to make. This puree can replace canned pumpkin as well.
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