If you follow my blog and my recipes then you must know by now that fall is my favorite season. I absolutely love fall. From the food to the fashion, to all the fun activities, to the weather and beautiful colors. I just love everything about it. Last fall was extra special for me since it was my first fall as a mom.
I didn’t get to do as many activities as I would have liked to since Emma was still very little. But, we still got to enjoy the season and have a lot of fall fun. We went pumpkin picking, dressed up Emma for Halloween, and of course tried new puree combinations using fall flavors.
I got to experiment with a lot of different puree flavors using all varieties of squash you can find in the fall. Apples were a main ingredient as well of course. And dates were also used a lot since they are so delicious. To be honest thought, I wasn’t always a big fan of dates. I remember as a kid my grandma trying to get me to eat them and I just couldn’t bring myself to liking them.
Now as an adult, I enjoy them very much. I find them very delicious and they’re a staple in anyone’s kitchen who wants to keep it clean. Dates are great to use as a natural sweetener when cooking/baking avoiding the use of refined sugars. I use them in my pies and in my homemade almond milk. They just add the perfect touch of sweetness to any recipe you use them in.
Out of all the puree combinations I came up with for the fall, this Pumpkin, Apple, Carrot, and Dates Puree us my favorite. It combines all the primary fall flavors into one delicious recipe. I added the carrots because I wanted to have another vegetable and thought it would be a good combination with the other ingredients. The overall texture of this puree is a little more on the thick side so I would recommend it for babies 8 months and older. The flavor is sweet but not too sweet that it would taste like a dessert. It is still a very well balanced puree packed with many nutrients. You can even use this puree and add it your chicken or pasta as a sauce making it a recipe the whole family can enjoy.
Pumpkin, Apple, Carrot, and Dates Puree (8 m+)
- 1 cup roasted pumpkin
- 1 apple
- 1 carrot
- 3-4 dates
- 1 tbsp water or unsweetened apple juice (I usually juice apples in my juicer)
Peel and rough chop carrot. Steam for 15 minutes.
While carrot is steaming, peel, core and chop apple. Add to carrot and steam for another 10 minutes.
Remove pits from dates if they have them.
Add steamed carrot and apple to blender along with dates and roasted pumpkin.
Puree together and add water or apple juice.
Keep blending until completely smooth.
Serve immediately and freeze leftovers for up to three months.
*To make roasted pumpkin use a sugar pumpkin and cut in half. Remove seeds and roast in preheated oven for 45 minutes at 350 degrees. Let cool and remove skin.
**Use organic ingredients if possible.