Roasted pumpkin with banana and cinnamon is a delicious fall treat for your baby. Roasting the pumpkin really brings out and caramelizes the natural flavors. Your baby will love the taste, and you’ll love that she is getting a healthy dose of vitamins, nutrients and antioxidants.
This stage one baby food recipe is suitable for babies 4-6 months and up. Always make sure the consistency of your baby’s food is one she can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it.
Roasted Pumpkin with Banana and Cinnamon
(makes about 16 oz.)
Note: Use organic ingredients whenever possible.
1/2 baking pumpkin—cut in half lengthwise with stem and seeds removed
1 banana
1 tablespoon cinnamon
Preheat the oven to 425 degrees, and line a baking sheet with unbleached parchment paper. Place the pumpkin cut side down on the baking sheet. Place the baking sheet in the oven on the middle rack, and roast for about 45 minutes until the pumpkin is completely cooked through and easily pierced with a fork. Remove the baking sheet from the oven using a mitt and let the pumpkin cool for about 5 minutes. After the pumpkin has cooled, you should be able to just peel the skin right off and discard.
Place the pumpkin into your food processor with the banana and cinnamon, and blend until smooth. Roasted pumpkin with banana and cinnamon will stay fresh in an airtight container for up to three days in the fridge and up to three months in the freezer. Enjoy!
