It’s almost the middle of the week so today’s dish is a no fuss, simple, mid-week supper. If, like me, you always have a container full of roasted pumpkin in your fridge during autumn, you will have your dinner on the table in no time at all.
If you need to roast your pumpkin, you can always do a quick yoga session while your oven does its magic. That’s what I’ve been trying to do lately – incorporate small yoga sessions into any waiting time. I have a love/hate relationship with yoga. I know I need it as I have the flexibility of a small tank, but because I really suck at it, I tend to procrastinate. My current strategy is to develop a yoga habit (certainly much better than my current chocolate one;)) by finding 20 minutes to practise each day. Waiting for your veggies to finish roasting is as good a time as any. Once you finish, you’ll be in a good mood and your dinner will be just minutes away. While many people enjoy pumpkin desserts, I’m a sucker for savoury dishes punctuated with this sweet vegetable. Its caramelised goodness goes so well with the flavours of garlic, chilli, spinach, walnuts and lemon that even writing about this makes me salivate. It’s a marriage made in heaven and it’s kind of hard to describe so best make it yourself:).
