This recipe is suitable for 6 month old baby & up
BLW Pumpkin Wedges is such a fun, seasonal recipe for fall and this is a simple, classic way to prepare it. If you have a little one starting solids, practicing baby-led weaning (BLW) or even for a yummy, nutritious snack pumpkin wedges are an excellent choice! Roasted pumpkin wedges are soft enough for babies to chew on, yet sturdy enough for their little hands to grasp easily. Pumpkin is rich in vitamins A, C, which are important for a growing baby’s vision and immune system, has fiber, for a healthy digestion, contains iron, magnesium, potassium, making it a highly nutritious choice. It is a great first food option for babies, mild in flavor and has a natural sweetness that is usually a hit. To prepare, simply cut the pumpkin into thick wedges, for baby led weaning make sure its about the length of your finger (2 in lengthwise), lightly drizzle with oil and a sprinkle of cinnamon, roasted into golden brown perfection. These pumpkin wedges are not only a nutrient-rich snack, but also a great way for your baby to practice self-feeding and develop their motor skills during the weaning process, you can also introduce it to them in a yummy, creamy pumpkin puree.
Cutting Hack: Pumpkin can be a little difficult to cut at times and I have a great hack for that! Place your pumpkin in the microwave for about 1-2 minutes, it should soften a little, making it a little easier to cut.
Substitutions:
Oil: You can use any neutral oil, olive, avocado or coconut oil all work.
Cinnamon: You can omit if you’d like
Pumpkin: You can use any type of pumpkin for this recipe, I personally love Kabocha Squash (chinese pumpkin) or you can also use butternut squash
If you enjoyed this recipe, check out Sweet Potato Wedges W/ Avocado Yogurt Dip or Carrot Fries W/ Avocado Ranch!
BLW Pumpkin Wedges
Ingredients
Optional
Directions
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Wash, deseed and cut pumpkin
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Coat with oil and cinnamon
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Roast for 30 min on 400 F
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Cool & Serve
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