Last week during my brother's visit, I was faced with the challenge of cooking for many, I am used to cooking my regular anti-inflammatory diet like these roasted spiced pumpkins with spinach which I normally adjust for my kids.
Coming from America, where the French cuisine is so glorified, my brother had one thing in mind, good cheese, a sweet flavored bottle of wine and of course, baguette, hahaha that resumes quite well the French in magazines…
Besides having hot freshly baked baguette from the bakery, I tried to make them taste some of my recipes. They were surprised by these brown rice+lentils pancakes. they loved them and promised to include them in their breakfast.
Pumpkins; elephants loved food.
My brother and I revisited our childhood memories, and we found we've so much in common, and among many, one of them is pumpkins.
We both disliked boiled pumpkins that we ate for breakfast back in our childhood. Something that had made us hate pumpkins for long years.
Pumpkins were in abundance in our countryside, my dad has a big farm where we grew most veggies. But our memories held much on pumpkins.
There was something fascinating about pumpkins, they're loved by elephants, and I love elephants lol.
Huge, menacing elephants could enter our farm and spent the entire nights feasting on pumpkins.
They'd come every night till there were no more pumpkins left in the farm… as a child, I was always excited when we could go out at night to attempt to drive those elephants out of the farm.
Not that we really did or could, the only means of defense we had were saucepans that we had to beat to make the most noise possible. Elephants don't appreciate that much noise.
So they would either get out of the farm and stay just behind the bushes before returning upon our departure, OR, they'd decide on coming to chase us instead and believe me when one of those giants starts speeding on your direction! you only have heaven at your mercies…
That's how we came to eat boiled tasteless pumpkins in the morning, they were plenty. I wish we knew how to roast pumpkins or even the use of spices.
Am happy today that we have both reconciled with pumpkins and we both now love them.
Roasted spiced pumpkins; my daughter's surprise!
These roasted spiced pumpkins, yes pumpkins are still in the market around this time, are perfect for dinner.
I love the way this pumpkin recipe is so simple yet very delicious, guess what, It was the first time my daughter ate pumpkins without being forced to.
I always hid them in soups or pancakes, and when I normally add them to other dishes she'll just push them on the side of her plate.
She really loved these roasted even with spices and she was surprised with herself when she asked me if the orange thing was carrots, which is a bit tricky because she doesn't like carrots either.
Spinach for roasted pumpkins
These roasted spiced pumpkins go well with spinach, I had fresh but frozen spinach will also be delicious.
The only advantage of using fresh spinach is you don't have to cook them as such.
In order to preserve the vitamin C in the fresh spinach, cook your garlic, ginger, and turmeric in a little amount of olive for 3 minutes or so.
Clean and chop your spinach if you have long leaves as I did.
Bring them into the pan, turn off the heat and mix well then cover. This is doable if you are not cooking a lot of fresh spinach, the heat of the saucepan will soften them without cooking them.
I used hot green banana sauce to add some creamy texture on the spinach.
So easy to roast pumpkins
What's awesome with these roasted pumpkins is that you can roast a bunch of them and keep in the fridge for the next day. They don't take time to make them.
Just cut your pumpkins into wedges after cleaning them, lay them on a greased baking sheet.
I used a pastry brush to spread olive oil evenly on the baking sheet, but you can use your fingers. Add onions and garlic. Sprinkle your favorite spices.
I used cilantro seeds, nutmeg, cinnamon, cumin, pepper flakes, and cayenne pepper. A pinch of salt and roasted them for 25 mins at 180°.
And even if my brother and I hated our childhood pumpkins, spiced roasted pumpkins are so so delicious for breakfast too.
You just need to warm them a little in your oven, add some yogurt and enjoy yourself.
Pumpkins are good
In most parts of the world, pumpkins are available throughout the year, enjoy them as much as you can for they'll improve your health.
Most people ignore that pumpkin's skin is edible, most pumpkins have edible skins, just clean your pumpkin well and whether you are boiling or roasting, eat the skin, it has fiber and vitamins.
Pumpkins come with a lot of health benefits, they're a good source of vitamins especially vitamin A. They're also very good for your skin. What about a pumpkin facial scrub?
Am looking forward to your comments on how you made your roasted spiced pumpkins with spinach. Just remember, feel free to use any spices at hand.
Besides, just rubbing garlic with some salt on your pumpkins will give them flavor too, add olive oil after roasting and you'll start dancing hahaha...
Much love from me, be sweet, Githu.
Roasted Spiced Pumpkins with Spinach
Roasted Spiced pumpkins
- 1 tsp olive oil
- 4 wedges slices of pumpkin
- 2 medium onions
- 2 cloves garlic
- 1 tbsp spices mix of your choice
- pinch of salt and pepper
- piece of ginger
- piece of fresh turmeric
- 2 cloves garlic
- 1 tbsp olive oil
- 2 handful of fresh spinach
- pinch of salt and pepper
- 1/4 cup hot creamy green banana sauce optional but add cream of your choice
- 1 tsp mustard seed sauce optional but will add flavor
- Start by heating your oven at 200°. Clean your pumpkin and slice it into wedges of your desired size.Using your fingers or a pastry brush, spread olive oil evenly on the baking sheet.Spread the wedges on the baking sheet.Cut onions into halves then slice them together with garlic.Spread them on the baking sheet.Sprinkle your spices all over the pumpkins and onions plus garlic.Put the baking sheet in the oven and bring the heat down to 180°.Roast till cooked about 25mins, you can poke a knife in the wedge to check the cooking.During the roasting clean and chop the spinach if you have long leaves.Dice ginger, garlic and turmeric together and bring them in a saucepan. Turn heat on medium and add the olive oil. Let these spices cook for about 3 mins, as you keep stirring now and then.Put your spinach and stir well, add the mustard seed sauce together with salt and pepper.Cut the heat and cover the saucepan. Stir again after some few minutes.Remove the roasted spiced pumpkins from the oven.Gather the roasted onions with spices and add them to the spinach and mix well.Let the roasted pumpkins to cool before serving them on a flat plate.Just before serving, add your cream to the spinach (don't add cold cream, remove your cream from the fridge 30mins before starting to cook) warm them a little.Serve them on the slightly hot roasted spiced pumpkins.Et voilà, have a great moment as you enjoy your delicious dinner.Let me know your appreciations by leaving a comment.