Eat The Season: Pumpkin

Dinner, Lunch, Salad

Eat the season!! Autumn brings lots of colour with the trees shedding their leaves but also plenty of colourful ingredients like pumpkins and squashes to our plates.

Squash can be interchanged for pumpkin in most recipes when not in season too. Here are some of my favourite recipes and ideas for these wonderfully colourful and flavoursome vegetables.

Pumpkins, Delalicious

Soup – nothing is more comforting on a cold day that a steaming bowl of soup.

Roast – Stir pumpkin through some oil, salt and pepper and roast at 180°C for 20 minutes. Serve with a drizzle of pesto for a super quick side.

Curry – A great way to use up vegetables with this quick and easy lentil based curry.

Salad – simply add roasted chopped pumpkin or squash to any salad or follow this easy recipe.

Happy cooking,

Sinéad

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