Savory Roasted Pumpkin with Red Cabbage

You read that right, we’re featuring pumpkin again this week. Tap out in the comments below if you’re tired of pumpkin recipes — I just love it so much and have so much of it from my garden spoils that I’m finding great new uses for them all the time, and I’m eager to share!

This week’s recipe is totally vegan and totally filling. I promise. It’s also a beautiful dish with two vibrant colors we don’t eat often enough in the Standard American Diet (SAD) — orange and purple. These two colors represent a rich array of phytonutrients, antioxidants, and carotenoids vital to our health. Some experts are finding that it’s more important to focus on these micronutrients than the macronutrients (carbs, protein, fat) for optimal health. The devil is in the details I suppose, so load up on those colorful foods! (Read more about this and how to get more phytonutrients into your diet.)

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Savory Roasted Pumpkin with Red Cabbage

For the Pumpkin:

  • 1 sugar pie pumpkin, cut in half and de-seeded (save the seeds to toast them!)
  • 2-4 tbs coconut oil, melted
  • dried ginger powder
  • dried tarragon
  • curry powder
  • REAL salt

For the Cabbage:

  • 1 small red cabbage, shredded
  • 4 red shallots, diced
  • 1 apple (sour or sweet, like green, gala, or pink lady), finely chopped or shredded
  • 2 cloves garlic, pressed (press garlic and set aside for 10 minutes before adding to pan)

Instructions:

  1. Drizzle melted coconut oil over all surfaces of the pumpkin, then sprinkle dried ingredients
  2. Roast on 375 for 30-35 minutes
  3. Melt a spoonful of coconut oil on a warm skillet
  4. Add diced shallots and apples, cook until shallots are translucent
  5. Add garlic and cabbage
  6. Stir in a dash of apple cider vinegar, salt, and pepper
  7. Cover for 7 minutes on medium-low heat. It’s done when the cabbage is al dente, not mushy, and still a vibrant purple
  8. Cover the base of the plate with the braised cabbage and top with roasted pumpkin
  9. Enjoy with the skin or without. It’s definitely edible and packed with nutrition

3 thoughts on “Savory Roasted Pumpkin with Red Cabbage

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