Pumpkin spice puree
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)