This is a perfect recipe for those initial weaning days when you have done the basic pureed bananas, apples and sweet potatoes. If it’s the fall season by this time then you have the option of beautiful butternut squashes and pumpkins too. So lets mix up things a little bit now.
After you have introduced: apple puree and pumpkin puree separately.
Stage 1: include apple, pumpkin and cinnamon powder.
Stage 2: include apple, pumpkin, cinnamon powder and raisins.
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Passive Time | 1 hour |
| Servings |
servings
|
Ingredients
- 1 unit small pumpkin
- 1 unit apple peeled, cored and chopped
- 1 tbsp black raisins
- 1 tsp cinnamon powder
Ingredients
|
|
Instructions
- Cut the pumpkin in half horizontally and remove the seeds. Place the apple pieces and raisins, divided into the two halves.
- Cover with an aluminium foil and bake in a preheated oven at about 180 degrees Celsius for 45 minutes - 1 hour until the pumpkin is nice and soft.
- Spoon out all the apple pieces and scoop the softened pumpkin flesh into a bowl. Reserve the pumpkin shell for serving.
- Puree everything, transfer to the empty pumpkin shells and serve!
Share this Recipe
Amazing recipe.. Will surely forward to my friend who is struggling to make her kiddo eat
this is a wonderful combination and have tried this when i had started weaning for my children. very helpful for new moms