Pumpkin – the symbol of a plentiful Autumn harvest – so tasty, versatile, inexpensive and one of the key ingredients in baby food (and not by accident). Pumpkin is high in calcium and magnesium, for your children’s bone development; packed with Vitamin A, for eye health; contains properties that kill intestinal parasites, therefore improving digestion; and rich in potassium, for increased energy levels.
For this recipe you need about a quarter of a whole pumpkin. Cut off the peel, take out the seeds and slice into wedges about half a centimetre thick. Coat the pumpkin with egg, then breadcrumbs. Add salt, rosemary and drizzle with extra virgin olive oil. Bake at 200°C for about 30 minutes. Enjoy!