Simple Pumpkin Puree

Ingredients

• 2 lbs pumpkin
• 1 cup water
• 1 tbsp olive oil

Steps

1. Preheat the oven to 450F.
2. Cut the pumpkin in half, and scoop out the seeds (you can save them to roast later for a tasty snack!) Lightly brush each half with olive oil, before placing into a baking dish, skin-side down.
3. To prevent the pumpkin from drying out, pour water into the baking dish, until it covers about half an inch of the pumpkin. Depending on the size of your baking dish, you may not need to use up all the water.
4. Bake the pumpkins until tender, around 45 minutes. Once done, scoop the flesh into a bowl and allow to cool.
5. Toss the pumpkin flesh into a blender or food processor and puree until smooth. Add water little at a time, to reach desired consistency. You can also add breastmilk or baby formula for a creamier consistency.
6. Leftovers can be kept in the refrigerator for up to three days, and in the freezer for up to three months.