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
Scale
- 1 pie pumpkin (about 6-8 inches in diameter)
- 2 tbsp olive oil or avocado oil
- 1/2 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).
Find it online: https://babyledbliss.com/roasted-pumpkin-baby-led-weaning/