Roasted Pumpkin and Winter Green Stir Fry

Roasted Pumpkin and Winter Green Stir Fry | The Mother Cooker

Struggling with what to do with all of that leftover Halloween pumpkin? Well I have just the recipe for you. Because this delicious stir fry is super simple to whip up and is packed full of nutrients. With seasonal greens like; kale, cabbage, broccoli, pak choi and leeks, you should be able to find all of it in the supermarket. I often find that people struggle with pumpkin and what to make with it, so I thought I’d try and include it in some recipes. You could also swap the butternut squash out in this recipe and use it instead. Stir fry is one of my favourite quick dinners, I often add prawns or salmon for protein. The crunch of green vegetables with a sweet ginger sauce is just heaven.

The honey on the pumpkin makes it all caramalised and sticky, which I simply adore as it adds depth of flavour. This dinner packs some nutrients, dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium. In addition, dark green leafy vegetables act as antioxidants in the body. Combine that with what the pumpkin is packing and you have a very nutrient dense dinner. A wonderful idea for meat free Monday?

Roasted Pumpkin and Winter Green Stir Fry

Serves: 2
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins

  • 1 small broccoli
  • 1 pak choi
  • 1 leek, sliced thinly
  • 1 small pumpkin, sliced into wedges
  • Handful of sliced dark cabbage or cavolo nero, sliced thinly
  • Handful of kale, woody stems removed
  • Handful of mangetout (snow peas)
  • 100-200g dried or fresh noodles
  • Thumb size piece of fresh ginger, finely chopped
  • Honey
  • Splash of soy
  • 2 garlic cloves
  • 1 tsp chilli flakes
  • 1 shallot, finely chopped
  • Vegetable or sesame oil
  • Sesame seeds (optional)
  1. Make a paste with the finely chopped shallot, ginger, garlic, 1 tbsp oil, 1 tsp chilli flakes and 1 tbsp honey. Set aside.
  2. Coat pumpkin wedges in oil, then drizzle over honey and chilli flakes. Roast on 200c (fan) for 25 mins, or until caramalised and tender.
  3. With ten mins left to go on your pumpkin, bring a pan of water to the boil and add your noodles.
  4. Add pre-made paste to a hot frying pan/wok and cook for two mins. Stirring often.
  5. Add one ladle of noodle water to the pan and then add your broccoli, leeks and pak choi. Cook for a few minutes, coating in the paste. Then add cabbage, kale and peas and cook for a few minutes longer.
  6. Drain noodles and drizzle with soy sauce. Top with greens and pumpkin. Sprinkle over sesame seeds.