In keeping with Autumn and our recent post on orange we had to speak about the pumpkin! Beautifully shaped, bright orange, yellow flesh, with a firm skin and most famously associated with carving to create Halloween lanterns – yes pumpkin season has most definitely arrived! This winter vegetable is seemingly growing in popularity and it’s not just for pies!
Here at Feed we like to keep things simple. Cut, season and bake. Introducing Baked Pumpkin with Cinnamon served with a chili parsley sauce and garlic yoghurt. Its warming, rich, naturally sweet but with a little kick!
Before the ‘how’ this firm beauty has a few wonderful qualities:
- Loaded with beta-carotene which is converted to vitamin A inside the body
- Vitamin A helps us in the following ways:
- Enhances immunity
- Protects against colds and flu
- It’s an anti-oxidant
- Vital for skin health and eye health
- Slows the aging process!
Preheat the oven to 200. Wash the pumpkin, chop into wedges (you can leave the skin on!) and remove the seeds. Toss with a good amount of olive oil (or coconut oil), sprinkle with 2 x tsp of cinnamon and season with salt and pepper. Bake for 40-60 mins (time depends on the size of the wedges).
Meanwhile to make the parsley sauce; blitz in a blender a bunch of washed and dried fresh parsley, 1 x green chili, 1 x garlic clove, 1/2 a lemon and a good large glug of olive oil (the amount depends on how thick you want the sauce), season with salt and pepper.
Lastly using a good quality probiotic yoghurt (or coconut yoghurt) about 100-150g add 1 x crushed garlic clove and a tad of olive oil.
Once the pumpkin is cooked you’re ready to go. Sprinkle with lightly toasted pumpkin seeds. Enjoy and feel great.