Pumpkin with Rainbow Chard and Wild Mushrooms
CALORIE COUNT: 133
A Mexican-style dish that ticks all the fast day boxes, delivering a great cargo of vegetables blessed with tons of flavor. Try it with other kinds of squash—butternut and pattypan spring to mind.
Serves 2
14 ounces/400g winter squash, seeded
11/2 teaspoons olive oil
Salt and pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 red onion, diced
1 clove garlic, minced
1 teaspoon finely chopped fresh chile
3 ounces/75g fresh wild mushrooms, chopped
31/2 ounces/100g rainbow chard, leaves and stems, coarsely chopped
11/2 tablespoons/20g pumpkin seeds (pepitas), toasted
A handful of fresh cilantro
Preheat the oven to 350°F. Cut the squash into wedges and place in a roasting pan. Drizzle with a little of the olive oil, salt, pepper, the oregano, and cumin. Roast for 30 minutes or till softened. While the squash is roasting, heat the remaining oil and cook the onion, garlic, and chile till tender. Add the mushrooms and cook till softened. Add the chard and cook for 5 to 6 minutes. Serve spiced pumpkin wedges with the chard mixture, a scatter of pumpkin seeds, and fresh cilantro.
NB
YELLOW-FLESH WINTER SQUASH ARE FULL OF VITAMIN A IN THE FORM OF BETA-CAROTENE AND OTHER CAROTENOIDS THAT HELP PREVENT OXIDATIVE DAMAGE TO CELLS IN THE BODY.