1 pot pumpkin cooking
Fibre for happy insides
Antioxidants for happy skin
Pumpkin. When I was a kid, I’m pretty sure I didn’t appreciate it. In fact, I probably skipped it on a few meal plates. How could I?!
Now that I cook for myself, I throw it into a lot of meals and here are my top 6 reasons why:
- It’s super tasty!
- It contains fibre which is great for clearing out your insides
- It’s packed with antioxidants (just like most vibrant coloured veg), meaning it’s great for your skin
- It contains Beta-Cryptoxanthin (no, I don’t know how to pronounce it) that is an anti-inflammatory
- It’s high in Potassium (even more than bananas!)
- It’s usually pretty cheap
Discover what Huffpost has to say about it here.
Here’s my absolute favourite way to cook Pumpkin as it becomes sweet and mouthwateringly delicious. Drop me a line if you have any tasty alternatives!
- Pumpkin (duh) cut into 5cm wedges. As much or as little as you like. Any variety you like.
- Stock (vegetable stock or chicken stock – you decide)
- 1 thickly sliced onion per 1/2 pumpkin
Preheat your oven to 160 Degrees Celsius.
Add the veg & onions to a deep oven dish and cover with stock (the stock should cover about 2/3 of the pumpkin height) before placing in the oven for 1 full hour. Test the pumpkin with a knife. I like mine ‘al dente’ so that I can add it to salads and frittatas or if I’m using it as a meat substitute in a meal. Continue to cook for a further 15-20 minutes if you prefer your Pumpkin softer.
>>If you’re a meat-eater and love a simple way to roast lamb or beef, follow the instructions above plus place your joint on top of the veg (add some sweet potato, carrots and/or cabbage too!) before cooking for 2-3 hours (check the recommended time as the size of your joint obviously dictates this).