There’s no reason why winter food has to be bland and boring. Add some colour to your meals with pumpkin – it’s a great source vitamin E and the antioxidant beta-carotene which our bodies use to make vitamin A, plus it’s really easy to add to a whole lot of meals.
- Cut in half, remove the seeds and skin and then slice into thin wedges. Place on a baking tray, drizzle with olive oil, add a sprinkling of feta and dried mixed herbs, then top with a handful of crushed nuts such as almonds or walnuts. Cover with foil and bake until the pumpkin is tender.
- Cut in half, remove the seeds, keep the skin on for extra fibre and slice into thin wedges. Bake in the oven with a little olive oil, white wine vinegar, garlic and fresh diced chilli until tender.
- Boil or steam pumpkin chunks and then blend to form a puree which you can use as a layer in lasagne.
- If you have leftover pumpkin slices or chunks, chop them into smaller pieces and then mix them into rice/couscous/quinoa salads, use them as a pizza topping or mix with finely chopped onion, feta, biltong shavings and rocket.
- Finely chopped, cooked pumpkin also plays really nicely with chopped olives, chopped chives and black pepper.
- Get your children to eat some pumpkin by adding it to potato or sweet potato mash. You can even step things up a bit by adding pureed chickpeas to the mash.