Halloween may be a distant memory, yet the season for pumpkins is very much in full swing. They may be perfect for carving, hacking and sticking a flame in, they’re also high on the health benefits list:
*Forget carrots, if you want to see in the dark, eat pumpkins, they’re rich in Vitamin A.
*Fibre, baby! For that fuller for longer feeling
*Beneficial for skin (thank the carotenoids)
*More potassium than you can shake a banana at; it’s a natural energy source
*Got a cold? Eat pumpkin soup. It’s high in Vitamin C
And they taste GREAT! Especially the mini pumpkins, ‘Munchkins’ if you will.
Stuff ’em. Stick ’em in the oven and drool over their baked, soft, nutty sweetness! They’re perfect for a quick, simple supper. They can be stuffed with almost anything, so they make an ideal vessel for anything that needs using up. I had a few pistachios knocking around, half a round of goats cheese, some leftover red onion, some cream and a sprig of rosemary that had looked better at the start of the week but this is what these leftovers and odds ‘n sods looked like when i’d finished;
Taste the gooey goodness!
I toasted the pistachios first , then set aside
I sliced off the top of the munchkin to create a hat
Then scooped out the inside, saving the seeds for toasting later
Softened the onion in a pan with olive oil
Then layered up the goats cheese, the onion and the pisctachios inside the hollowed munchkin
Topped up with cream
Added a sprig of rosemary, put the hat back on and drizzled with olive oil
Baked in a pre heated oven at 200C for 30 minutes
A tasty, simple, seasonal supper