As I mentioned previously, the kale is tangy and savory and the spicy, richness of the pumpkin complements both fish and kale. The pumpkin requires a bit more preparation, as it is baked first, but it’s worth it for the beta-carotene and flavor; (* see more about pumpkin benefits).
My mom was a pediatrician; she told her patients’ parents that as long as their darlings ate one green and one orange/yellow vegetable, not to worry. This certainly fits the bill!
What’s not to like? Low cal, low carbs, high deliciousness!
Sautéed Spicy Pumpkin
- 2-3 small eating pumpkins (we use sugar pie pumpkins)
- After baking–
- 2-3 Tbsp. Olive oil
- 1 Tbsp. Unsalted butter
- 1 tsp. Cinnamon
- 1 tsp. cumin
- 1 tsp. turmeric
- lemon zest to taste
- 1/2-1 tsp. cayenne (to taste)
- Salt free seasoning/pepper to taste
1. Preheat oven to 375.
2. Wash pumpkins and cut off stems; then cut in half and scoop out pulp and seeds; ( keep and roast seeds if you like- there are many recipes online for this).
Don’t peel at this point.
3. Put olive oil on cut insides; lay face down on parchment paper on baking sheet and bake for 45-50 minutes until tender (fork can easily pierce skin). Try not to overcook–so that the flesh is still somewhat firm.
4. Let cool; scoop out cooked flesh and chop into 1″ pieces; (it may be too mushy, in which case just scoop out).
5. In a large saucepan, heat butter and 1-2 Tbsp. Olive oil.
6. Add pumpkin flesh and sauté on med heat.
7. Add spices and seasonings to taste.
8. Serve with gusto!