Baby Food Recipe: Baked Pumpkin‑Patty Puree with Garlic

• small pumpkin‑patty↗1 1

  cut in half

• garlic clove↗1 1

  (still in papery skin)

• piece of butter

  or a splash of milk (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C convection/gas 6. Place the pumpkin‑patty skin side up on a tray. Cover with foil and bake for 45 min, then add the garlic to the tray and bake for another 15 min or until a knife easily pierces the pumpkin flesh. Remove the garlic if desired.

2. 2

   Let it cool slightly, then scoop out the pumpkin flesh with a spoon, discarding the seeds and skin. Squeeze the garlic out of its skin, discarding the tough pieces, and blend the garlic paste together with the pumpkin in a blender.

3. 3

   You may add a piece of butter or a little water or milk to thin the puree.