Pumpkin!
Another busy week for me but finally I am getting somewhere! I’m so organised this week, I managed to create not one but two new pumpkin recipes for you! Both recipes can be created with any type of pumpkin or squash. Choose your favourite colour – yellow, red, green, orange, white or something in between! I used a green skinned, orange fleshed pumpkin, which is slightly drier and a bit sweeter than some. I used the same pumpkin for both recipes.
The Pumpkin Recipes
First, a savoury pumpkin dish with extra vegetables. Then, a sweet dish which could be served with cream, ice-cream or yogurt. I really hope you will try at least one of them, and let me know what you think. If you want more pumpkin recipes, just search ‘pumpkin‘ in the search box. There’s a wide choice of recipes from cakes to drinks and lots more ideas how to use this seasonal produce.
Savoury Pumpkin & Potato
This dish, as are many on here, is customisable to what you have in stock. Of course, you need some pumpkin or squash, then you need potato and some spices. I have added carrot and leeks, but you can use onion and any other vegetables you have on hand. There are two stages to this recipe. Pre-cooking the vegetables; then crisping them in a pan, adding the spices and letting all the flavours develop.
Pumpkin, potato and vegetables combined with spices to make a hearty meal.
- 4-5 new potatoes (or 1-2 medium)
- 1 medium carrot
- 1/4 medium pumpkin
- 1/4 small leek (or sub half a small onion)
- Spray of oil
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic granules
- pinch of cajun
- pinch of black pepper
- pinch of salt
- 1-2 tablespoons nutritional yeast (*optional)
- water
-
First, prepare the vegetables. Scrub then chop the potatoes into bite-size pieces. Peel and roughly chop the carrots and the pumpkin. Slice the leeks.
-
Boil the kettle, add the potatoes to a medium sized pan and cover with water. Boil for 3 or 4 minutes, then add the carrot and the pumpkin. Cook for a further 7 or 8 minutes. Turn the heat off.
-
Heat a frying pan with a few sprays of oil, then add the leeks and cook until they start to wilt. Using a slotted spoon, remove the vegetables and potatoes from the saucepan and add to the frying pan.
-
Cook for a few minutes, adding more oil of necessary, then add the cumin, garlic, Cajun, pepper, salt and nutritional yeast if using. Gently stir to combine.
-
If the mixture gets too dry, add some of the vegetable cooking water a couple of spoonful's at a time. Repeat this if needed until your vegetables are cooked (it depends on the pumpkin used). When the mixture has a bit of visible sauce, turn the heat off.
-
Your pumpkin is now ready!
-
Serve & enjoy!
Sweet Pumpkin
This recipe ideally needs a sweeter pumpkin such as kabocha or crown prince, some spice and a sprinkling of sugar. I have added pecans for a contrasting texture and crunch. Of course, you can switch pecans for your favourite nut, or omit them.
Cubes of pumpkin, dusted in a spiced sugar and roasted.
- 1/4 medium pumpkin
- spray of oil of choice
- 1 teaspoon mixed spice
- 1 teaspoon sugar
- 2-3 tablespoons pecans
- *optional serving ideas yogurt, ice-cream, cream and/or maple syrup
-
Pre-heat the oven to medium hot.
-
Peel the pumpkin (a potato peeler is great for this), then chop into bite-sized cubes.
-
Place the pumpkin on a non-stick baking tray, spritz with oil, then sprinkle over the spice and the sugar. Spray again with oil if needed, then toss everything together to combine.
-
Bake for 15-25 minutes (depending on your oven, the pumpkin used and the size of your cubes). When cooked, the pumpkin should be soft and turning golden.
-
Remove from the oven, arrange on a serving plate and sprinkle the nuts over. Serve as it is, or add a serving of yogurt, ice-cream or cream and a splash of maple syrup.
-
Serve & Enjoy!
What do I need?
If you need anything for this recipe, or you’re just after a kitchen refresh, have a look at these items. Amazon may pay a commission to me if you click through these links – thank you! Have a look for chopping boards, kitchen knives, frying pans, baking trays, mixed spices and other household items.
Serving
Serve your savoury pumpkin dish with your favourite protein on the side. Try it with these sausages, or if you’re feeling adventurous, make some vegan style chicken! You can of course, eat it as it is – it is quite filling and great comfort food. Your sweet pumpkin can be served hot or cold. Try it with a plain yogurt, cream or even ice-cream and a drizzle of maple syrup.
Storing
Both of these pumpkin dishes can be stored in the fridge for 2-3 days. They’re not too fussy, so a partially covered container is fine if you’ve no airtight ones. They should both be good to freeze for a couple of months, just remember to portion, label and date.
Sharing
I hope you will take advantage of all these lovely pumpkins and squashes whilst they are around! Let me know what you’re making!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x