Pumpkin is a flexible vegetable that comes into season in Autumn. It has a singular flavour that works properly with a wide range of herbs and spices, equivalent to rosemary, sage and thyme, or cumin, chilli and paprika. As with most greens, pumpkin is an effective supply of dietary fibre, nutritional vitamins and minerals. Veggies which are in season are often cheaper and tastier than when not in season. To profit from pumpkin season, we share a dozen methods to make use of this veggie in your meals.
SteamSteaming over a range or in a microwave is a brilliant quick approach to prepare dinner pumpkin slices to a pleasant, mushy texture. It takes about 10 minutes to steam pumpkin on the stovetop.
RoastAs with different starchy greens, pumpkin is nice roasted. This may be in cubes, wedges, or hasselback.
MashSwap conventional mashed potatoes for mashed pumpkin. Chop pumpkin into cubes and boil till very mushy (roughly 20 minutes). Mash with milk, somewhat olive oil and spices – nutmeg or cumin are nice choices. Alternatively strive including some pumpkin to your subsequent potato mash for additional flavour and color.
SoupsRoasted pumpkin soup is scrumptious, warming and easy to arrange. Boil or roast cubes of pumpkin till very mushy. As soon as cool, mix with a stick mixer or blender with salt-reduced inventory and herbs and spices of your selection ( mixture is thyme, rosemary and chilli). Begin with a small quantity of inventory and improve till the soup reaches your required consistency. Reheat and serve!
Roast pumpkin with toppingsRoast the pumpkin portion of your selection within the oven at 180°C (instances will range relying on dimension of the piece of pumpkin). When flesh is mushy and fluffy, take away and prime with mixtures equivalent to mince meat dishes, baked beans or salsa.
SaladsRoasted pumpkin cubes match properly with robust flavoured greens equivalent to rocket, and salad toppings together with walnuts, pecans, pumpkin seeds or feta. Mixing these parts collectively makes a salad nice for all seasons. Otherwise you may like to do this heat pumpkin salad recipe or this vibrant pumpkin, beetroot and hummus salad.
FrittataAdd sliced or cubed pumpkin alongside different greens to your favorite frittata or vegetable tart. Strive swapping out the potatoes on this recipe for pumpkin.
DipsRoasted pumpkin is a superb addition to dips. Mix with a legume equivalent to cannellini beans or chickpeas, olive oil and spices. Plain yoghurt may also be added if loved.
CurryAdd cubed pumpkin to a curry for a singular flavour and texture. Swap out the potato for pumpkin on this recipe.
Vegetable bakesThinly-sliced pumpkin works properly as a layer in vegetable bakes or stacks with different greens equivalent to eggplant, zucchini and candy potato. For one thing fancy do this rooster and veggie stack.
PastaMashed pumpkin blended with ricotta cheese and spinach makes a scrumptious filling to pastas equivalent to ravioli or cannelloni and may also be used to bulk out or thicken vegetable-based pasta sauces.
Vegetable patties/ burgersIncrease your repertoire of meat-free meals, with a vegetable-based patty or burger. Add legumes, egg, herbs and spices to mashed pumpkin to make a tasty vegetable patty.
By Cally Snare, Accredited Practising Dietitian