Pumpkin

Pumpkin can be offered once baby is ready for solids, around 6 months.

Pumpkin and other squash come from Central America. Today they grow worldwide. Flavor depends on the type. Halloween carving pumpkins are watery and bland. The calabaza of the Caribbean is nutty and sweet. South America's zapallo is dense and aromatic. Butternut and cheese pumpkins are smooth and creamy.

Nutrition

Pumpkin gives carbohydrate, fiber and fluid. Folate, iron, magnesium and potassium are in it, along with a spread of vitamins: A, B6, C, E, K. It also has carotenoids such as lutein and zeaxanthin, which back baby's eyesight and general health.

Cook the pumpkin well. At 6 months offer long crescent slices or a mash. At 9 months move to bite-sized pieces. After 12 months practice with a fork.

Canned pumpkin works as well and is easier to find than fresh. Put it in a bowl alone or stir it into other dishes.

Handling the skin of pumpkin can cause an itchy hand rash in some people. After the meal, wash your hands and clean baby's hands and face.

Cooked soft pumpkin is low risk when prepared to suit the child's age and ability. In theory any food can cause choking.

Take out every seed. At 6 months peel the rind or leave it as the outer edge of a slice. Stay beside baby during meals.

Pumpkin is not a common allergen. Allergy to the flesh or seed is rare. An itchy hand rash after handling winter squash is not unusual, though.

Give a small amount at the first servings. If there is no reaction, raise it slowly.