Melted Pumpkin with Spinach
I really love pumpkin, though not everyone in my household shares my enthusiasm for it. Still, I cook it for myself nearly every day. I enjoy wrapping this melted pumpkin with spinach in a wholegrain tortilla or a socca for lunch. It also makes a fantastic side dish for almost any main course. I like to cook it in ghee, but feel free to substitute with any oil of your choice for a vegan version.
The nutritional value is based on a single portion: roughly 200 g of pumpkin and 100 g of spinach.
This melted pumpkin with spinach is high in Vitamin A and Vitamin K. Ghee provides some healthy fats for better absorption of these fat-soluble vitamins.
- Ingredients
- 200 g pumpkin
- 100 g spinach
- 1/2 tbsp ghee or oil of choice
- 1/4 tsp mustard seeds (optional)
- 1/4 tsp fennel seeds (optional)
- 1/4 tsp cumin seeds (optional)
- Salt, to taste
Method
Wash and dry the pumpkin. Peel the skin using a vegetable peeler, then cut the pumpkin into cubes.
Heat the ghee or oil in a frying pan over medium heat. Add the spices and cook until the seeds start to pop.
Add the cubed pumpkin, season with salt, and stir. Cover the pan and cook on low heat for about 20 minutes, or until the pumpkin is soft and tender. Stir occasionally to prevent sticking.
Once the pumpkin is done, add the spinach and a small pinch of salt. Stir until the spinach wilts.
Turn off the heat and serve warm.