Pumpkin, Ricotta and Spinach Puree
Ingredients
250g pumpkin, peeled & chopped roughly
1½ cups (375mL) water
½ cup (10g) baby spinach, chopped finely
2 tbsp smooth ricotta
Step by step
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Pumpkin, Ricotta and Spinach Puree
1. Place pumpkin and water in a small saucepan; boil for 12 minutes or until tender; add spinach; drain, reserving ½ cup (125mL) cooking liquid.
2. Place in a food processor or blender; add ricotta; process until smooth, adding some reserved cooking liquid if necessary to achieve the required consistency.
TIP: For convenient quantities, place puree into ice cube trays and freeze. Each cube is equal to about 1 tablespoonful, which is just right for babies just starting out.
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