I hope everyone has had a lovely weekend and enjoying the Halloween Celebrations!
Giving the fact that it’s the height of the pumpkin season I thought today would be the perfect opportunity to experiment with some pumpkin recipes. I decided to make some batches of food to fill up the freezer for the upcoming week.
I whipped up a quick soup of butternut squash and sweet potato:
I love this soup so much. I think butternut squash, pumpkin and sweet potatoes are my favourite vegetables this season. They taste great mixed together too as well, blended as a soup or simply mashed together as an alternative to regular mashed potato.
Next on the agenda was a Chickpea and Butternut Squash Tagine.
This tagine is Morroccan inspired and is super healthy and packed full of flavour!
I had to finish up the day on a sweet (but healthy) note.
Pumpkin and Nut Bars
inspired by Angela.
1 cup of pumpkin puree
1/2 cup of light brown sugar
1/2 cup vegetable oil
1 1/2 soya flour
1/2 cup of soya milk
2 tsp. baking soda
2 tsp. cinnamon
Toppings: slivered almonds and chopped walnuts
In a food processor mix together until well combined the sugar, pumpkin, eggs, milk and oil. In a separate bowl mix together all of the dry ingredients add then add them slowly to the wet ingredients in the food processor. Next pour the batter in to a prepared baking dish and smooth with a spatula. Sprinkle on the chopped nuts and bake for 35 minutes at gas mark 5.
These bars are very moist, light and not too sweet. Admittedly I had four portions of these for dinner…oops! My eating has been a little hazardous today, but more on that tomorrow for my new month resolutions.
What is your favourite way to eat pumpkin?