Get the recipe: Pumpkin Chicken Baby Food Puree
Made with pumpkin, chicken, parsnips and ginger for a fun and nutritious take on the tastes of the season.
Ingredients
- 1/2 small pie pumpkin, de-seeded and cut into wedges
- 1/4 lbs boneless skinless chicken breast (see notes below)
- 1 parsnip, peeled and roughly chop
- 1/2 tsp fresh ginger, minced
- 1-2 cups liquids - water, breastmilk, formula, no-sodium stock
Instructions
- Preheat over to 350 degrees F. Line a baking sheet with tinfoil or a silicon mat.
- Lay a large piece of tin foil on top of a cutting board or counter. Place the chicken breast and parsnips onto the piece of foil. Wrap the chicken and parsnips up tightly in the foil like a package, leaving the seams of the foil at the top. Place onto one side of the baking sheet.
- Place the wedges of the pumpkin on the other side of the baking sheet.
- Place the baking sheet in the oven and bake for 30 minutes.
- Remove the chicken tin foil packet and let cool. Bake the pumpkin for an additional 10-15 minutes or until easily pricked with a fork. Let pumpkin cool slightly.
- One pumpkin is cool enough to handle, scrape the skin off the pumpkin and discard.
- Cut chicken into cubes.
- Place the chicken, parsnips, pumpkin and ginger into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.
Notes
Age: 6+ months
Yield: 30 ounces
Note on Chicken: I would recommend purchasing organic and free-range chicken for this baby puree as there will be no added hormones.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
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