This colourful vegetable casserole is transformed into a feast for the eye and palate with a fresh and punchy mixture of parsley, garlic, lemon zest and toasted almonds. Serve as a side dish or on a bed of polenta or potato and carrot purée for a vegetarian main meal.
*Polenta makes a good accompaniment: Bring 1 litre water to the boil and stir in 1½ cups (190g) instant polenta. Whisk until all the water is absorbed and then let it simmer, stirring, for 5–10 minutes. Beat in¼ cup (20g) freshly grated parmesan cheese and 2 tbsp chopped fresh oregano.
*Serve it with a potato and carrot purée instead. Cook 500g potatoes with 250g sliced carrots in boiling water until tender, then drain well. Mash with⅓ cup (80ml) low-fat milk. Stir in¼ cup (30g) grated reduced-fat tasty cheese and 2–4 tbsp chopped parsley.
Butternut pumpkin is a good source of betacarotene, which the body converts into vitamin A. Cooking the pumpkin with a small amount of fat makes it easier for the body to absorb the betacarotene.