1st pumpkin from the garden & a lovely dinner with it

By • September 9, 2015 0 Comments

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Author Notes: A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called: Uchiki Kuri! It was 2362 gram! Ooh yes baby!;:)Sophies Foodie


Serves 2 big portions

For the spiced oven roasted veggies:

  • 420 grams peeled pumpkin, treads & seeds removed, cut up into bite-sized chunks
  • 1 young green courgette, cleaned, cut up into bite-sized chunks if you have a big courgette, remove the seeds!
  • 2 koolrabi’s, peeled & cut up into bite-sized chunks
  • 2 tablespoons finely cut up thyme, big stalks removed
  • 10 grins black pepper
  • 8 grins Himalayan pink salt in a grinder
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground cumin
  • 1 +1/2 teaspoons Smoked paprika powder, the mild version
  • 3 + 1/2 tablespoons a fruity extra virgin olive oil

For the sweet potato mash & chicken:

  • 4 big sweet potatoes, peeled & cut up into chunks
  • a few splashes unsweetened soy milk
  • Herbamare salt
  • a few grins of black pepper
  • 280 grams organic chicken fillets
  • a fruity extra vierge olive oil
  • pink Himalayan salt to taste
  • black pepper to taste
  1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. In the meantime, take a non-stick oven dish & arrange all of your cut up veggies in 1 layer in it. Scatter your thyme all over it & divide your sides too. Now, drizzle your fruity oil all over them, evenly drizzled. With clean hands, mingle everything together & place into the center of the hot oven to roast for about 25-35 minutes or until the veggies are nicely brown coloured & cooked through. Turn veggies over after half of the roasting time. Watch the kohlrabi pieces. Normally, they need a long roasting time. Check with a fork! At the same time, cook your sweet potato pieces in boiling water until al dente. I added some herbamare salt to the cooking water. Drain well & cook the steam off, on low heat. Now, add a splash or 2 unsweetened soy milk to it & mash. Season with that lovely pink salt & black pepper. Taste one last time. Keep warm.
  2. Fry your chicken pieces into that same fruity oil on both sides until golden brown & cooked through. Season with pink salt & black pepper. Keep warm. Let the chicken rest for about 5 minutes. They need that. Plate up like picture above & enjoy with your loved one & a good glass of Belgian beer like Jupiler! :) MMM! :)

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