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+ monthsYield: 30 ouncesNote 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!