A Bowl of Orange Goodness: Comforting, Nutritious, and Delicious
Enjoy it with Dukkah, as we always do!
nutritional value
A bowl of this orange goodness will not only cheer you up and warm your soul but also enrich your body with beta-carotene. Why mention beta-carotene? Beta-carotene-red/orange pigment converts into vitamin A which may improve bone health in menopausal women, along with other health benefits. As my old university professor used to say, “Pumpkins are our bananas.” To understand this analogy, let me explain: bananas are often considered a superfood due to their nutritional value. However, in the Balkans, where this story takes place, bananas don’t grow naturally. Instead, pumpkins and squashes have taken their place as our own local superfoods. They’re packed with fibre, vitamins (notably Vitamins C and E), and essential minerals like potassium.
food and menopause
In my cookbook My Sisters’ Cookbook-Food and Menopause, which focuses on diets for menopause, I’ve included a recipe for another orange potage. However, this time, I decided to experiment by roasting the vegetables first. Why? Simply because I had already roasted some pumpkin for my pumpkin bread recipe (also in the cookbook) and had some leftovers. To make the most of it, I added sweet potatoes—one of my favourites—and an onion. After all, in my humble opinion, every dish needs an onion! It adds a sharpness that balances the natural sweetness of pumpkins and sweet potatoes beautifully.
why I love Butternut squash?
This autumn, I’ve ventured into experimenting with a variety of pumpkins and squashes, including the vibrant carnival and the nutty red kuri. However, I find myself consistently returning to the reliable butternut squash for several practical reasons:
- Accessibility and Affordability: Butternut squash is widely available in most supermarkets and tends to be more budget-friendly compared to its exotic counterparts.
- Ease of Preparation: Unlike the tougher carnival and red kuri varieties, which often require assistance to cut, butternut squash is manageable for solo preparation. This convenience is particularly appreciated when my husband isn’t available to lend a hand in the kitchen.
- Peeling Preference: I’ve discovered that peeling squashes before roasting, as I do with butternut, is more efficient. This method works well for varieties that aren’t excessively hard to cut.
- Cooking Time Considerations: Softer pumpkins and squashes generally require less roasting time.
When using butternut squash, I recommend the following approach: Peel and chop the butternut squash alongside sweet potatoes. Ensure all vegetable pieces are of similar size for even cooking. Roast the butternut squash and sweet potatoes together in the same roasting tin for a harmonious blend of flavours and textures.
Roasted Orange Vegetables Potage/Soup
roasted orange vegetables potage/soup
A comforting soup made from roasted butternut squash, pumpkins, sweet potatoes, and carrots is both delicious and nutritious.
For more recipes like this one, check here!
Serves 4-6
INGREDIENTS
- 2-3 Tbsp olive oil
- 2 tsp salt
- ground black pepper, according to your taste
- 2 kg of vegetables (pumpkins, squash, sweet potatoes, plus 1 onion)
- around 2L water
- 1 tsp sumac
- 1 tsp harissa spice mix
- Thyme sprigs, leaves scraped
- Lined roasting tray or roasting pan
- Large saucepan with the lid
- Hand blender
instructions:
1.Lined roasting trays/pans with the baking paper. Arrange either halved or quartered pumpkins/squashes on one tray and chopped peeled sweet potatoes with scattered onions on another roasting pan or tray. Seasoned with salt and black pepper and drizzle olive oil. For the chopped vegetables, sweet potatoes onion and if using butternut squash, massage the seasonings and olive oil so they are well coated.
2. Halfway through the vegetables preparation, turn the oven on to 180°C with the fan on. Bake for 30 minutes before checking that the vegetables are soft and done.
3. You might need a little bit longer depending on the type of pumpkin/butternut squash and the size of the vegetables pieces.
4. Transfer roasted vegetables into a saucepan, add remaining seasoning and pour the water over. Blitz with the hand blender or alternatively, combine roasted vegetables, seasoning and the water in the liquidiser.
5. Put the pot to a medium heat with the lid on and cook until starts to bubble. Check and adjust seasoning.
6. Serve with Greek yoghurt and dukkah.
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Jelena Pop-Kostić 
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