RECIPE OF THE MONTH: SPICED PUMPKIN & TURKEY
October is, of course, the month of the pumpkin and we’ve created a special, seasonal flavor for all our tiny eaters.
Pumpkin, which is technically a fruit because it has seeds, is a winter squash that grows all around the world. It’s especially popular in October because of its association with Halloween. But actually, the original Jack O’Lantern wasn’t a pumpkin at all but rather a turnip.
Be that as it may, pumpkin makes for a great first food for babies transitioning to solids. It is mild tasting and easy to digest and filled with nutrients. It is packed full of vitamin A, which helps form and maintain healthy teeth, bones and skin as well as eyesight. At Little Foodie Club we gently spice and roast organic pumpkins and blend them with organic turkey meat, a great source of protein and vitamin B12, which is an essential nutrient that babies need to thrive and one that is not found in plants.
Here’s the recipe.
1x organic pumpkin
8oz organic ground turkey
½ organic sweet onion
2 tbs olive oil
½ tsp grated ginger
1 pinch of nutmeg
1 pinch of cinnamon
Preheat the oven to 400 degrees Fahrenheit.
Wash and dry the pumpkin.
Cut it in half and remove the seeds, then peel it.
Cut the pumpkin into wedges, about ½ inch thick. Place them onto a baking tray.
In a small bowl mix together the ginger and spices.
Add 1 tbs of olive oil and stir to blend.
Drizzle the mixture over the pumpkin wedges and rub well with your hands.
Leave to marinate for a while or roast immediately for about 30-40 minutes until the pumpkin wedges are soft.
Once done, take out of the oven and leave to cool.
Meanwhile, roughly chop the onion.
Heat 1 tbs of olive oil in a pan and add onion.
Cook on a medium heat until onion is soft and starting brown.
Add turkey and fry until fully cooked, about 5-8 minutes.
Leave to cool.
Place pumpkin and turkey into a food processor, add 1/3 cup of water and blend to your desired consistency, adding more water if needed.