Roasting a pumpkin is a delicious and healthy way to prepare this nutritious veggie for your little one. This simple, 3-ingredient recipe for roasted pumpkin wedges with cinnamon is great for baby led weaning and finger food!
Did you know you can cook pumpkins? Canned pumpkin is convenient and nutritious, but if you get the chance to pick up a pie pumpkin and cook it from scratch, it is a real treat for babies starting solids using a baby led weaning approach. This easy recipe for cinnamon roasted pumpkin wedges is great for BLW, babies in the finger food stage, and toddlers, so let's get cooking!
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Why You'll Love Roasted Pumpkin
This roasted pumpkin is great for baby led weaning. The wedges are the perfect shape for little 6-month-old hands to grasp and the skin provides additional texture for gripping that baby can hold onto while scraping away the soft flesh. A hint of cinnamon adds nice flavor without any added sugar.
Pumpkin is naturally nutritious for babies. It is especially high in fiber, which is good for digestive health, as well as beta carotene, a precursor to vitamin A, which is great for the immune system and eye health. Pumpkin also contains vitamins K, C, and E, as well as iron and copper. So it's a great veggie to add to your baby's plate!
Best Pumpkins For Cooking
The best kind of pumpkins for roasting are pie pumpkins - which can also be called sugar pumpkins or eating pumpkins. They are typically small, about 6-inches in diameter. This type of pumpkin tastes sweeter and is generally less watery than your average carving pumpkin, though that kind is edible, too.
What You'll Need
The only ingredients you need for this easy recipe are:
- A pie pumpkin
- Olive oil (you can also use avocado oil or melted coconut oil)
- Cinnamon
You'll also need: a sharp knife, a baking sheet and a silicone baking mat or parchment paper
How To Make It
To Cut the Pumpkin:
- Cut the pumpkin in half from stem to root.
- Use a spoon to scoop out the seeds and stringy bits. (You can save the seeds for roasting, if you'd like.)
- Cut each half into 1-inch wide wedges.
To Cook the Pumpkin:
- Toss the pumpkin wedges with the oil and cinnamon in a bowl. Add a pinch of salt if you like, or omit it for little ones under 1 year.
- Spread the pumpkin wedges on a lined baking sheet.
- Roast at 400°F until it is fork tender, flipping once halfway through. Cooking may take 15-30 minutes, depending on size and age of the pumpkin.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a microwave-safe dish for 15-30 seconds, in the oven at 350°F, or in the air fryer on the 'warm' setting. You can also serve wedges cold from the refrigerator, especially if you have a teething baby!
How To Serve Roasted Pumpkin for Baby Led Weaning
For babies 6-9 months who are still using a palmar grasp (or a raking motion), serve wedges as they are, either with the skin or with the skin removed. If you leave the skin on, baby can use it to grip the wedge and scrape or suck away the tender flesh. He won't eat the skin.
Once baby has a pincer grasp (using index finger and thumb to pick up small objects) around 9 or 10 months, you can cut pumpkin into pieces the size of your pinky nail, with the skin removed.
For more details on serving pumpkin to babies, see my full article: How To Serve Pumpkin for Baby Led Weaning.
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Easy Roasted Pumpkin For Baby Led Weaning
Roasting a pumpkin is a delicious and healthy way to prepare this nutritious veggie for your little one. This simple, 3-ingredient recipe for roasted pumpkin wedges with cinnamon is great for baby led weaning and finger food!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 12 wedges 1x
- Category: side dish
- Method: roasted
- Cuisine: American
Ingredients
- 1 pie pumpkin (about 6-8 inches in diameter)
- 2 tbsp olive oil or avocado oil
- ½ tsp ground cinnamon
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a sharp knife, cut the pumpkin in half from root to stem. Use a spoon to scrape out the seeds and stringy bits.
- Cut each pumpkin half into wedges about 1 inch wide.
- Place pumpkin wedges in a large bowl and drizzle with oil. Sprinkle with cinnamon (and a pinch of salt, optional). Toss pumpkin wedges until evenly coated.
- Spread pumpkin wedges in a single layer on a baking sheet.
- Roast in the oven until soft, flipping once halfway through. The cook time can range from 18-30 minutes depending on the size and age of the pumpkin. Use a fork to test for softness around the 15 minute mark.
- Let pumpkin cool before serving to baby.
Notes
- I use a pinch of salt when making this recipe, but if you'd like to leave it out for little ones under 1 year, feel free to omit it!
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For baby led weaning, you can serve wedges with the skin on or off, or cut into bite sized pieces with the peel removed for little ones with a pincer grasp (about 9+ months).
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