Hands up, I admit it, two years of living in the States and I am all about the pumpkin hype. Most pumpkin flavored things that crop up here are actually fairly sweet, but pumpkin on its own, is actually very savory. It has a great color and texture and this recipe brings out all the warm, cosy feelings that autumn should bring! I have eaten it with chicken and whole grain spaghetti, and I have also sautéed it with Miracle Noodle rice and egg whites. The sauce is quite strong in flavor so is probably too overpowering for fish, but it would also make a great basis for a soup too! Happy pumpkin season!
Macros per portion (based on 4 servings): 76kcal; 3.1g protein, 14.1g carbs, 1.4g fat
- 1 can pumpkin (approximately 425g)
- 1 bag of spinach (approximately 250g)
- 65g red onion, finely chopped
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1 cup (240ml) unsweetened original almond milk
- In a large, non-stick pan, fry the onion over a medium heat until it softens.
- Add the spinach gradually (a large handful at a time), stirring until it wilts and there is room for more. Be careful to ensure it doesn’t stick to the bottom of the pan.
- Add the pumpkin, almond milk, cinnamon and cayenne pepper and stir until combined.
- Turn up the heat until the sauce starts to bubble and add more almond milk (or water) if the sauce is too thick.
- Reduce the heat to low and cook for a further 10 – 15 minutes (I find this allows the spices to really ‘knit together’ well).
- Serve over chicken, veggies and pasta for a hearty, autumnal meal.