I’m still reeling from my recent pumpkin discovery, and I just discovered the easiest way to deal with a whole pumpkin: roast it whole.
The instructions are simple: turn the oven on to about 200 C / 390 F. Poke a few holes in the top of the pumpkin so it doesn’t burst (not sure if this is necessary but why risk it?). Put the pumkin in the oven. Put a baking tray at the bottom of the oven to catch any juices that might ooze from the pumpkin. Cook until a knife inserts into the pumpkin easily, about 45 minutes.
When it’s done, all you do is slice it up and remove the seeds which, btw, are super easy to get out once the pumpkin is cooked. I used my pumpkin in some rockin’ black bean and pumpkin enchiladas with quick mole sauce. Tim went the simple route and had a wedge of pumpkin with some of the mole poured on top.
- Pumpkin and black bean burritos [Closet Cooking]
- Sweet Potato Black Bean Enchiladas [Gluten Free Goddess]
- Black Bean and Sweet Potato Enchiladas [No Meat Athlete]
- Sweet Potato and Black Bean Enchiladas [DeliciousWisdom]
Here’s what else was going on yesterday, beyond the pumpkin:
- Gym: 2000m swimming, freestyle, ~55min
- Breakfast: Bircher muesli with yogurt and banana
- Knee consultation: Got my MRI results back of the knee. No tendonitis. One small cyst but nothing serious. The usual prognosis: get stronger.
- Lunch: Cottage cheese and tomato on toast with chives and mint. Plus tons of raw veggies on the side.
- Snack: Pears, nuts and a little greek yogurt
- Dinner: Black bean and pumpkin enchiladas with quick mole sauce and steamed spinach
Bircher muesli with yogurt and banana. Note to self: Dorset muesli is much better on its own with yogurt than soaked for Bircher. I will return to my usual Bircher muesli recipe next time.
Cottage cheese and tomato on toast with chives and mint. Plus tons of raw veggies on the side.
Pears, nuts and a little greek yogurt
Black bean and pumpkin enchiladas with quick mole sauce and steamed spinach