Pumpkin is one of the most-used vegetables in my kitchen. It can always be depended on to bulk out a meal, add flavour to both sweet and savoury dishes, impart a creamy texture to soups and desserts… and once roasted or steamed it will happily wait in the freezer to be added to a wide variety of recipes as needed.
My addiction to pumpkin went to the next level when we were working on a gut-healing diet in our family. (Read our story in my cookbook Simple, Healing Food.) We took a break from the starchy veggies for a year or two to give our digestive systems time to heal (starches are hard to digest for a damaged gut), and pumpkin became the hero of many of our favourite dishes as it’s filling (and cheap) and is a low starch vegetable, therefore easy to digest.
When I’m roasting pumpkin for a meal, I like to cook extra so that I have leftovers for other dishes – eg. frittatas, roast veggie salads, pumpkin soup, and this spicy pumpkin mash recipe. The leftover pumpkin (or mash) can be stored in the fridge for a few days, or frozen for up to 3 months. So if you have a glut of pumpkins in your garden, try roasting and freezing some!
Roasted pumpkin wedges with skin & crispy seeds
This recipe is one I developed after seeing similar recipes using sweet potato as the base for baked eggs. I swapped sweet potato for pumpkin, added in some tasty spices (plus onion and garlic) and voila! An easy (and delicious) brunch, lunch or dinner, depending what you serve it with!