Name: Autumn Baked Pumpkin Spaetzle
Total time: 45 min
Yield: 4

Introduction

These autumnal pumpkin spaetzle bring wonderful color to the plate and are great for toddlers from twelve months of age. The pumpkin in the dough makes them incredibly soft, while valuable vitamins support healthy development. It is a beautiful family meal that invites everyone to enjoy food together.

Ingredients

250 g wheat flour (all-purpose)
150 g Hokkaido pumpkin (yields about 120 g puree)
2 eggs (medium size)
50 ml whole milk or oat drink
1 pinch of nutmeg
1 tiny pinch of salt
50 g mild grated cheese (like Gouda or mild cheddar)
1 tsp butter for the baking dish

Preparation

Wash the pumpkin, remove the seeds, cut into small cubes, and boil in a little water for about 10 minutes until soft.
Drain the water, puree the pumpkin finely, and let it cool down briefly.
Mix the pumpkin puree with flour, eggs, milk, nutmeg, and a tiny pinch of salt in a bowl until a thick dough forms.
Press the dough through a spaetzle maker or a colander into boiling water and wait until the spaetzle rise to the surface.
Lift the finished spaetzle out with a slotted spoon and place them in a lightly greased baking dish.
Sprinkle with the mild cheese and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes.
Allow the dish to cool well and always test the temperature before serving your child.

Variations & Tips

Vary the vegetables: Instead of pumpkin, you can also use sweet potato or carrot for the puree.
Storage: Leftovers will keep in the fridge for up to two days when covered. Finished cooked spaetzle can easily be frozen for later use.
For the parents: Simply season your own portion at the table with a little more salt, pepper, or roasted onions.
Side dish: Serve with unsweetened applesauce, which pairs wonderfully with the mild sweetness of the pumpkin.

Allergy & Safety Info

This recipe contains egg, wheat (gluten), and dairy, which are common allergens. Always introduce new ingredients one at a time and in small amounts to monitor for any potential reactions.

While honey is allowed after the first birthday, we do not use it here. Please note that honey is strictly unsafe for babies under twelve months due to the risk of infant botulism. Whole nuts pose a choking hazard and may only be offered finely ground. If you have any uncertainties about introducing solid foods or transitioning to the family table, please consult your pediatrician.

Nutritional Info

Pumpkin provides plenty of beta-carotene, which the body converts into vitamin A, supporting eye health. The eggs and cheese offer valuable protein and calcium for growing bones. This is a satisfying meal that provides plenty of energy for little explorers.

Introduction

Preparation

Wash the pumpkin, remove the seeds, cut into small cubes, and boil in a little water for about 10 minutes until soft.

Drain the water, puree the pumpkin finely, and let it cool down briefly.

Mix the pumpkin puree with flour, eggs, milk, nutmeg, and a tiny pinch of salt in a bowl until a thick dough forms.

Press the dough through a spaetzle maker or a colander into boiling water and wait until the spaetzle rise to the surface.

Lift the finished spaetzle out with a slotted spoon and place them in a lightly greased baking dish.

Sprinkle with the mild cheese and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes.

Allow the dish to cool well and always test the temperature before serving your child.

Variations & Tips

Vary the vegetables: Instead of pumpkin, you can also use sweet potato or carrot for the puree.

Storage: Leftovers will keep in the fridge for up to two days when covered. Finished cooked spaetzle can easily be frozen for later use.

For the parents: Simply season your own portion at the table with a little more salt, pepper, or roasted onions.

Side dish: Serve with unsweetened applesauce, which pairs wonderfully with the mild sweetness of the pumpkin.

Allergy & Safety Info

This recipe contains egg, wheat (gluten), and dairy, which are common allergens. Always introduce new ingredients one at a time and in small amounts to monitor for any potential reactions.