Pumpkin and squash are really versatile to cook with and can be used in so many recipes. Have a look at some of our suggestions for risotto, soup, pumpkin cake or for a really simple option just roast the pumpkin seeds. Roasting or pan frying them really concentrates the flavour which is often sweet and chestnutty and works brilliantly in pasta, rice and gratins. Most recipes are savoury but they also work well with sugar and can be made into pies, tarts and puddings.
There are numerous health benefits from eating them as they are packed with Vitamin A, a good source of fibre, the antioxidant beta-carotene, more potassium than a banana and plenty of vitamin C. If that wasn’t enough, they are also low in calories, fat and sodium and high in fibre.
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