14 Apr Pumpkin (Squash)

Pumpkin (Squash)

Easy to get all year round vegetable but what I consider a winter food, rich in beta-carotenes Vitamin A which is great for eyesight and a healthy immune system, pumpkin has healthy fats with Vitamin C, B6, Magnesium, Iron, Potassium, Calcium and even Protein it is surely one of the most healthy comforts foods in my opinion.

With so many ways to cook pumpkin; boiled, steam and baked (skin on is easier to prepare and you get less waste) on their own or pureed into a soup or dips, added to casseroles in chunks, stuffed with other foods, and added to salads (especially with beetroot and baby spinach) you are bound to find many ways to use pumpkin.

I love it baked on its own or thrown into a Tajine, I love Tajine because they are super easy to make and use up left over vegetables in the crisper.

Recipe: My leftover Vegetable and Bean Tajine (can also be made using a slow cooker)

• Add in this order to lightly oiled Tajine;
• 1 large or 2 small onions cut into wedges
• An assortment of cauliflower, pumpkin, broccoli, zucchini and any other vegetable
• 1 can of either soya beans, cannellini beans or chick peas
• 2 tomatoes diced with ¼ cup water (or can of diced tomatoes omit water)
• 1 handful (or more) beans, can be frozen
• Drizzle ¼ cup of olive oil over top
• Don’t not stir
• Place lid on and allow to cook on stove top for approx. 30 minutes
• When vegetables are soft and start breaking down;
• Add 2 teaspoons of turmeric
• And 1-2 of cumin
• Half a bunch of coriander roughly chopped
• Season with salt and pepper to your taste
• Then stir together for final cook approx. 10 minutes whilst you prepare rice or couscous to serve Tajine on top of.

Enjoy 🙂