Ingredients (serves 4-6)
|1 kg peeled Canadian pumpkin, of which 250 g diced and 750 g thinly sliced|
|2 cloves garlic, finely chopped|
|1 large white onion, sliced|
|50 dkg spinach puree|
|2-3 sprigs of fresh thyme|
|1 tbsp. coconut oil + a little for spreading|
|1 tbsp. olive oil|
|salt and pepper to taste|
100 g of cooked spinach has 10480 IU and 100 g of cooked Canadian pumpkin has more than 11000 IU of vitamin A. Both these amounts are more than 200% of our daily requirement. Both are easily available, especially in autumn and winter, and are very versatile. They can be used in soups and cream soups, stews, casseroles, and salads.
In a pan, heat the coconut oil, add the garlic and white onion and wilt (caramelize) over a low heat for a long time. You want a golden brown colour and an evenly soft texture. Meanwhile, prepare the pumpkin and spinach. When the onions are soft enough, add the spinach, season with salt and pepper and cook over a medium heat for 5-10 minutes until thick. If desired, at this point you can add a little plant-basedcream. Grease a heatproof dish, place a layer of pumpkin in it, then a layer of spinach, and repeat until the ingredients are gone. Sprinkle the top with salt and drizzle with olive oil, and finally sprinkle with fresh thyme. Cover and bake in a preheated oven at 180° C for 30 minutes, then uncovered for another 10 minutes.