Wednesday, October 10, 2012

The Day I Put My Punky in a Pumpkin

It was a warm, 70-something degree October day (thankfully!) that started out like any other. Breakfast with Mama, morning nap, afternoon play time with Daddy after work, carving pumpkins on the back porch... then being stuffed inside a jack-o-lantern? Yea, it might seem a little crazy, but how stinking cute is this little pumpkin?!

well, might as well make the best of it...

eeewww! needs some cinnamon and nutmeg!

*sigh* my parents have finally lost it...

but man, do they look silly singing and cooing at me
on the front porch! the things these people will
do for a little smile...

I am sure not going to appreciate this one in 16 years...

In honor of fall and pumpkin carving, here's a baby food recipe for pumpkin, squash, and leek puree. Peanut swears it tastes better than raw pumpkin.

Pumpkin Eater Puree

-1 oz. canned pumpkin (not pumpkin pie mix!)
-2 oz. winter squash, baked and mashed or pureed (such as butternut or acorn)
-1 oz. leek puree


1. Preheat oven to 350 degrees. Make squash puree using this recipe. Cut squash in half and place face down in glass baking dish with about an inch of water. Bake about 45 minutes until soft. Scoop out flesh and mash or puree, adding some of the cooking liquid to adjust consistency.

2. If using fresh pumpkin, cook similar to the squash. I used canned pumpkin because, well, my fresh pumpkin had a baby in it. (if making your own pumpkin, be sure to buy the small pie pumpkins, not the large carving ones).

3. Cook leeks using this recipe for leek puree. Wash leeks, cut off green parts, keeping only the whites. Chop the leeks and sautee in a little butter until soft. Puree until smooth.

4. If making ahead, freeze each puree using ice cube trays. (each cube is about 1 oz. each)

5. When ready to eat, combine 2 oz of squash, 1 oz. pumpkin, and 1 oz. leek and mix with fork. (Adjust this recipe up or down based on how much your little one is eating.)

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