Silky Smooth Pumpkin Purée

Step 1: Choose your squash. Select a small sugar pumpkin or a butternut squash. Sugar pumpkins are sweeter and specifically meant for cooking, not carving.

Step 2: Wash the squash. Thoroughly wash the outside of the pumpkin or butternut squash under cool, running water.

Step 3: Prepare the pumpkin (roasting method). Preheat oven to 400°F (200°C). Cut the pumpkin into quarters using a large, sharp knife. Remove and discard the seeds and stringy fibers.

Step 4: Prepare the butternut squash (roasting method). Preheat oven to 400°F (200°C). Peel the butternut squash using a vegetable peeler. Cut it lengthwise, remove the seeds, and chop into 1-inch chunks.

Step 5: Roast the squash. Place the pumpkin quarters or butternut squash chunks on a baking sheet lined with parchment paper. You can add a small amount of water to the pan to help steam the squash if desired. Roast for 30-40 minutes, or until the flesh is very soft and easily pierced with a fork.

Step 6: Prepare the pumpkin/squash (steaming method). Cut into smaller chunks for faster cooking. Place in steamer basket over boiling water.

Step 7: Steam the squash. Steam the pumpkin quarters or butternut squash chunks for 15-20 minutes, or until the flesh is very soft and easily pierced with a fork.

Step 8: Cool the squash. Remove the cooked pumpkin or butternut squash from the oven or steamer and let it cool completely. This is important for safety before handling.

Step 9: Scoop out the flesh. Once cooled, scoop the flesh of the pumpkin or butternut squash away from the skin using a spoon. Discard the skin.

Step 10: Purée the squash. Place the cooked squash flesh into a blender or food processor.

Step 11: Blend until smooth. Blend until completely smooth. Add water, one tablespoon at a time, until you reach a smooth, easily swallowable consistency. Breast milk or formula can also be used instead of water.

Step 12: Check the consistency. The purée should be very smooth and have no lumps. If needed, strain through a fine-mesh sieve for an extra smooth texture.

Step 13: Serve. Serve a small portion to baby once cooled to room temperature. Always test the temperature before feeding.

Step 14: Store. Store leftover purée in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays. Once frozen solid, transfer the cubes to a freezer-safe bag for up to 2 months. Thaw cubes as needed for individual servings.

Calories: Approximately 30 kcal per serving

Protein: 1g

Carbs: 7g

Fat: 0g