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Balsamic Spiced pumpkin
November 1, 2018
: 2 adults + 1 baby (and left overs)
: 5 min
: 35 min
: 40 min
: Easy
This balsamic spiced dish is SO EASY to make and makes a great dinner side for the family. One of Lewis’s first food was pumpkin! It is full of goodness and has a lovely soft texture and easy to pick up for BLWers 6mo+… the balsamic and spices brings to life the pumpkin and offers your baby new family food flavours and textures and makes your house small AH-MAZING!
Ingredients
- 1kg Kabocha squash (the green pumpkin!)
- 1/2 tsp of paprika
- 1 tbsp rosemary (dried or freshly chopped up)
- 2 tbsp balsamic vinegar
Directions
-
Step 1
Pre-heat oven to 180 degrees celcius. Roughly chop up the pumpkin into big wedges, leaving the skin on, and remove the centre of the pumpkin and seeds. In a large mixing bowl, place all your wedges in there and add a big glug of olive oil, rosemary, paprika and balsamic vinegar. Now mix with your hands and make sure all the pumpkin wedges are coated. -
Step 2
Lay out your pumpkin wedges on a lined tray and place into the oven for 35-40min. At the 20 minute mark, remove the tray from oven and turn all the wedges over to ensure the other side is cooked. -
Step 3
How to serve to 6-8month old: serve 1 wedge whole onto babies highchair tray or suction plate, however remove half the skin so baby can pick it up and get a grip on it. For 8 month old+ either serve whole (half skin removed) or cut the pumpkin up into pieces so baby can practice his pincer grip. -
Step 4
With the left over pumpkin, keep for the next day or you can keep this to spread on toast, as a pasta sauce, make pumpkin pancakes – you name it!
