Learn to prepare tasty dishes with this versatile and nutritional vegetable
Pumpkin-motion is a versatile ingredient that stands out for its sweet taste and lightness, being perfect for composing a nourishing and balanced dinner. Rich in fiber, vitamins and minerals, it contributes to the feeling of satiety without weighing digestion, as well as offering a touch of color and softness to the dishes.
So take a look at 3 light and healthy recipes with pumpkin for dinner!
Maranga Morna Salad
Ingredients
- 2 cups of tea pumpkin-The diced moranga
- 2 cups of broccoli tea cut in flowers
- 2 cups of beets leaves
- 1/4 cup of pumpkin seeds
- 3 tablespoons of olive oil
- 1/2 lemon juice
- Rooms and black pepper ground to taste
- Cooking water
Methods of preparation
In a pan, distribute pumpkin cubes. Sprinkle with 1 tablespoon of olive oil and season with salt and black pepper. Bake in a preheated oven at 180 ° C for about 20 minutes until soft. In the meantime, cook the broccoli floral in boiling water with a pinch of salt for 3 minutes in a pan over medium heat. Drain and set aside. In a large bowl, put the beets leaves, the pumpkin-motion and broccoli. Sprinkle with the remaining olive oil and the lemon juice. Mix gently. Sprinkle the pumpkin seeds and serve.
Roast pumpkin with herbs
Ingredients
- 4 cups of Moranga pumpkin cut into medium slices
- 3 tablespoons of olive oil
- 1 teaspoon of sweet paprika
- 1 teaspoon of dry oregano
- 1 teaspoon of thyme Dry
- 1/2 lemon juice
- 1/4 cup of basil leaves tea
- 2 tablespoons of chopped parsley
- Rooms and black pepper ground to taste
Methods of preparation
In a large bowl, mix the pumpkin slices with olive oil, sweet paprika, oregano, thyme, salt and black pepper. Distribute the expert pumpkin in a pan, leaving the space between the slices to cook the same way. Bake in a preheated oven at 180 ° C for about 30-35 minutes, transforming half of the time until golden and soft. Remove from the oven, season with lemon juice and finish with the basil and parsley leaves. Serve later.
Pumpkin soup with vegetables
Ingredients
- 3 cups of pumpkin tea cubes
- 1 cup of tea carrot sliced
- 1 cup of diced potatoes
- 1 cup of chopped cod tea
- 1 chopped onion
- 2 wedges of chopped garlic
- 2 tablespoons of olive oil
- 1.5 l of vegetable broth
- 1 bay leaf
- 1/2 teaspoon of turmeric powder
- Rooms and black pepper ground to taste
- Chopped parsley to finish
Methods of preparation
In a large pan, heat the olive oil over medium heat. Add the onion and brown for 3 minutes. Add the garlic and brown for another 1 minute. Add the Moranga, the carrot, the potatoes and pods. Go up for 5 minutes, mixing well. Season with salt, black pepper and turmeric. Add the vegetable broth and bay leaf. Mix well. Let it cook over medium heat for about 25-30 minutes until all vegetables are soft. Remove the bay leaf and finish with parsley. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
