Autumn is the perfect time of year to enjoy those colorful, carotene-rich pumpkins, which are members of the squash family.
Pumpkins, yellow squash, carrots, bell peppers, and other orange-hued vegetables and fruits get their pigment from carotenoids, powerful antioxidants that reduce inflammation, support the immune system, and maintain respiratory linings. One study found that a supplement containing a mixture of carotenes helped to prevent exercise-induced asthma.
What You Need
- 1 pumpkin (3 pounds, or 1.36kg) washed, cut in half, and seeded
- 1/3 cup (80ml) olive oil
- 2 tablespoons (28ml) balsamic vinegar
- 1 teaspoon (2g) ground cinnamon
- 1 teaspoon (7g) honey
- 1 tablespoon (14g) unsalted butter
Preparation And Use
1Preheat the oven to 425°F (220°C, or gas mark 7).
2Cut the pumpkin into ten wedges.
3Put the wedges on a baking sheet.
4Mix the olive oil and vinegar together, pour over the pumpkin, and toss until the pumpkin is covered.
5Spread the wedges in a single layer across the sheet.
6Sprinkle each wedge with cinnamon.
7Roast for about 40 minutes.
8Remove from the oven and top the inside of each wedge with a tiny pat of butter.
9Enjoy the pumpkin by scooping it out of the skin.
4 to 6 servings