Eat the pumpkin? Oh no, pumpkin’s are not just for decoration. You can, and should, be eating this nutrient dense fruit.
Pumpkin can take on different flavor combinations very well. Pumpkin is often seen in dessert recipes, but it can also be used in smoothies, oatmeal, mashes, roasts, curries, soups, stews, risottos, and grain-based salads.
Recipe
In this recipe for Roasted Pumpkin Slices with Cilantro Avocado Dressing, the pumpkin slices are drizzled with olive oil and sprinkled with a mix of sweet and savory spices – cinnamon, chili powder, and garlic powder.
No need to peel off the outer skin of the pumpkin. The skin is edible and full of fiber and vitamins and minerals. *If you are having difficulty swallowing, remove the skin of the pumpkin and just eat the soft roasted inner flesh.
The dressing is creamy from the sour cream and avocado, and bright from the cilantro and lemon. The orange pumpkin with the green dressing adds a refreshing pop of color to the meal.
Leftover dressing can be used on any roasted vegetable or salad-like dish.
Want to mix things up? Try the roasted pumpkin slices with a tahini lemon dressing instead, and serve with fresh pomegranate arils on top for crunch and color.
Don’t forget to check out our Food of the Month post on pumpkin.
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