Pumpkin-spiced quinoa balls
prep 15 mins makes 40 cook time 55 mins
½ (about 550g) butternut pumpkin, seeded and cut into 8 wedges 1 tbsp olive oil ½ tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg ½ cup (95g) quinoa 1 cup (80g) finely chopped broccoli florets 1 small red onion, finely grated Steamed vegetables, to serve
This simple finger food is all-natural, with a subtle hint of spice and little pops of texture to excite your baby.
Preheat the oven to 180°C/160°C fan-forced and line two baking trays with baking paper.
Put the pumpkin into a bowl, add the olive oil and spices and toss to coat. Arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelised. Remove from the oven and set aside until cool enough to handle.
Place the quinoa in a fine-meshed sieve and rinse under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and set aside, without lifting the lid, for 4 minutes. Fluff the quinoa with a fork and leave to cool.
Bring a small saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until tender. Drain well.
Scoop pumpkin flesh into a bowl. Squeeze liquid from onion and pat dry with paper towel. Add the onion, broccoli and quinoa to the pumpkin and mash together. Dollop teaspoonsized balls of mixture onto the remaining lined tray.
Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown. Serve with steamed vegetables.
Edited extract from One Handed Cooks by Allie Gaunt, Jessica Beaton and Sarah Buckle (Penguin Random House, $39.99).