Roast Pumpkin 3 Ways. Who else is a pumpkin fan?? If you're feeling festive like I am for Halloween and craving all the pumpkin, these combos from The Fit Foodie Blog will spark your tastebuds.
Combo 1:
- Roasted pumpkin (recipe provided below)
- Feta
- Honey
- Rocket
- PLUS pumpkin seeds, spinach, pepper, rosemary
Combo 2:
- Roasted pumpkin
- Lime
- Soy sauce
- Peanut butter
- TIP: blend and heat with enough coconut milk to make a soup
Combo 3:
- Roasted pumpkin
- Satay tofu crumble
- Broccoli
- Sesame oil
- Spring onion
Whole roasted pumpkin
Portions: 10
Hands-on prep time: 10 minutes
- 2 kg whole Japanese pumpkin
- 3 tablespoons olive oil
Method
- Preheat the oven to 200°C.
- Drizzle the olive oil over the pumpkin, then rub all over to coat.
- Wrap the pumpkin in baking paper and then foil. Set it directly on the middle shelf of the oven and bake for 2–2½ hours until tender.
- Unwrap and roast for another 30 minutes until the skin is dark.
- Remove the pumpkin from the oven and set it aside to cool completely.
- Cut the pumpkin into wedges or scoop out the soft flesh (discarding the seeds) and mash it.
Easy eating options
- Stir mashed pumpkin into oats with cinnamon and a drizzle of maple syrup for a delicious brekkie.
- Mash with miso paste and serve with salmon and steamed greens for a quick dinner.
- Use in muffin recipes to replace some of the flour and keep them deliciously moist.
- Cut a small wedge and serve with plain yoghurt, chopped pecans, chopped dates and sea salt for an afternoon snack.
- Add heated coconut milk or water, soy sauce or tamari and peanut butter then blend for a deliciously simple Asian-style pumpkin soup.
Save: Store cooked pumpkin flesh in an airtight container in the fridge for up to 1 week. Freeze portions in icetrays for up to 6 months and pop out frozen cubes when needed.
Satay tofu crumble
Portions: 4
Hands-on prep time: 10 minutes
- 500 g firm tofu
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon sriracha
- 5 teaspoons natural crunchy peanut butter
- 1 teaspoon freshly grated ginger (or ground equivalent)
- Basil leaves and crushed peanuts, to serve
Method
- Cut tofu into 1 cm thick slices and lay them in a single layer on a plate lined with paper towel. Cover with more paper towel and press down firmly to squeeze out any excess liquid.
- Heat 1 tablespoon of sesame oil in a large frying pan. Cook the tofu slices for 7–10 minutes until browned on both sides. Transfer to a plate to cool.
- Meanwhile, whisk together the soy sauce, lime juice, sriracha, peanut butter, ginger and remaining sesame oil in a medium bowl.
- Crumble the tofu into small pieces and add to the bowl with the sauce. Toss to combine.
- Satay tofu crumble can be kept, covered, in the fridge for up to 5 days.
Images and Text from The Fit Foodie Meal Prep Plan by Sally O’Neil. Photography and Styling by Sally O’Neil. Murdoch Books RRP $35.00.
For more recipes head the GoodnessMe Blog Blog page here