By Shalini Kolluri
Pumpkins are synonymous with the upcoming holidays of Halloween and Thanksgiving. Be it Jack-o’- lanterns, pumpkin pies or pumpkin spice lattes, this orange gourd is a quintessential representation of fall. This holiday season, I take it upon myself to make thorough use of my favorite kind of pumpkin, the sugar pumpkin.
Four awesome reasons to eat your pumpkin-
- They are rich in anti-oxidants that boost your immunity and offer anti-inflammatory benefits.
- The seeds and the pulp are high in magnesium that is great for your bone health.
- They contain fiber that helps you drop pounds and maintain digestive health.
- Pumpkin seeds are rich in the amino acid tryptophan that helps elevate your mood. So long gloomy days!
½ small sugar pie pumpkin, peeled, seeded, and cut into small chunks.
2 tablespoons extra-virgin olive oil
Salt to taste
1 tablespoon Manuka honey
8 ounces whole wheat pasta (medium shells pasta)
3 garlic cloves minced
¼ cup chopped parsley leaves
¼ teaspoon coarsely ground pepper
½ cup grated Parmigiano – Reggiano
¼ teaspoon dried oregano
In a skillet heat 1 tablespoons of olive oil.
Roast the pumpkin chunks until tender or slightly charred.
Meanwhile, cook the pasta in a pot of salted boiling water until it is cooked.
While the pasta is cooking, heat remaining 1 tablespoon of oil and the garlic in a small skillet over low-medium until fragrant.
Reserve 1 cup pasta water; drain pasta. In a large bowl, toss the pasta with ½ a cup of pasta water and stir in the pepper, garlic and cheese. Season with parsley and oregano.
Add the roasted pumpkin and Manuka honey. Mix and serve.