Pump­kin spice puree

Your Baby & Toddler - - Recipes -

1 cup but­ter­nut or pump­kin, peeled, seeds scraped out and cut into chunks ½ cup wa­ter 1/4 tea­spoon ground cin­na­mon

Method: 1. Put the but­ter­nut (or pump­kin) and wa­ter into a heavy-based saucepan and bring to the boil. Re­duce the heat to low, cover and cook for about 10 min­utes un­til ten­der. 2. Drain, re­serv­ing some of the cook­ing liq­uid in case you need to thin the purée. 3. Purée us­ing a hand blender or food pro­ces­sor. Add the cin­na­mon. 4. Cool and spoon into jars or sil­i­cone ice cube moulds. You can freeze this purée for up to 9 months.

There’s noth­ing like cin­na­mon to evoke the sweet smell of Christ­mas. The spice also has an­tibac­te­rial and an­ti­fun­gal prop­er­ties.

(from 6 months)

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