Combining the nutrient dense pumpkin (or butternut squash) with leftovers or pre-cooked ingredients makes for a very quick & tasty meal.

You will need (to serve 2) :

2 sticks Celery (chopped)

1 small Onion (chopped)

1/2 Red or Green Pepper (Deseeded & Sliced)

1 clove Garlic (peeled & crushed – optional)

225g Mushrooms (Cleaned & Sliced)

1 slice Pumpkin (Peeled, Deseeded & Grated)

125-225g Cooked Chicken (Chopped or sliced) or Veggie alternative (Tofu/Drained Butter/Cannellini Beans/Tempeh)

250g Cooked Brown Rice (or Cook some just before use)

Stock or Water

100g Plain Cream Cheese or Thick Yoghurt

Salt & Pepper

Saute celery/onions/mushrooms/diced pepper in a pan with some oil until softened.

Add grated pumpkin or butternut squash & cook a little.

Add cooked brown rice & some leftover cooked chicken (or substitute cooked beans/tempeh/tofu) and a small amount of water/stock until well heated through thoroughly & bubbling away.

Add a good dollop of cream cheese/plain yoghurt, season really well.

Stir & top off with some grated cheese, chopped fresh herbs or even a poached egg & enjoy with a green salad or steamed greens.

Will not be suited to freezing or saving for later!!!