roasted-hokkaido-pumpkin-with-green-beans-and-wild-mushrooms

Roasted Hokkaido Pumpkin with Green Beans and Wild Mushrooms

Posted on Posted in Main dishes

Fall has started and along with the nice cozy weather, great for strolls in the nature, there are also fall foods. Hokkaido pumpkin made me create a one pan fall inspired meal.

Their bright orange colour indicates they are rich in beta-carotene. An antioxidant that helps our immune system protect our body from free radicals. The same antioxidant also protects our skin and keeps it wrinkle-free.

Our body converts beta-carotene into vitamin A, essential vitamin which keeps our eyesight sharp. Pumpkins are rich in minerals such as calcium, magnesium and potassium that can help your muscles relax after a workout.

Roasted Hokkaido Pumpkin with Green Beans and Wild Mushrooms
Serves 2
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups cubed hokkaido pumpkin
  2. 1 cup mixed mushrooms, sliced
  3. handful of green beans
  4. 2 garlic cloves, chopped
  5. olive oil
  6. 1 tablespoon apple vinegar
  7. 1/2 teaspoon ground white pepper
  8. 1 teaspoon salt
  9. pinch of marjoram
  10. 1 tablespoon chopped dill
  11. 2 tablespoons chopped parsley
  12. cooked rice
Instructions
  1. Preheat oven to 200°C. Place the cubed pumpkin, green beans and mushrooms on roasting pan and toss with olive oil.
  2. Season with salt, white pepper, marjoram, add chopped garlic and stir well. Put to oven and bake for 45 minutes.
  3. Replace it from oven and in a mixing bowl stir in fresh dill, parsley and apple vinegar.
  4. Serve with cooked rice.
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