• HOME

  • ABOUT

  • RECIPES

  • ADVICE

  • COOKING BASICS

  • RECIPES

  • TRAVEL RECS

  • PRESS & MENTIONS

  • HEALTH COACHING WITH ME

  • More

    THE FIT MRS

    • Instagram App Icon
    • Google+ Classic
    • Pinterest App Icon
    • Facebook Basic Black
    • Twitter Basic Black

    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

    Please reload

    ROASTED ROOTS WITH PISTACHIO PESTO

    January 2, 2015

     

     

     

    Like I mentioned before, I have an obsession with Swiss pumpkins. They are SO full of flavor, and every time I would come to Switzerland with my husband before moving here, I would consume as much pumpkin soup as possible. Now that I live here - well it's time to start cooking with it! He loves roasted vegetables, so I peeled, sliced, and diced a pumpkin and roasted it with some butternut squash, turnips and chesnuts. Chesnuts are very popular to cook with here in Switzerland, and I made them for the first time. They added a delicious flavor and texture to the vegetables and tasted even better when roasted. 

     

    Husband approved.

     

    Ingredients:

    1 pumpkin, peeled, diced into small cubes

    1 butternut squash, peeled, diced into small cubes

    20 small turnips (or 1 large)

    1 lb of chesnuts

    1 cup of pistachio pesto 

    4 tbsp extra virgin olive oil

    1 tbsp cumin

    1 tbsp paprika

    2 tbsp sea salt

    1 tbsp black pepper

     

    Directions:

    Preheat the oven to 350F. Place the pumpkin, squash and turnips on a baking sheet and drizzle with olive oil, cumin, paprika, salt and pepper. Bake for 35-45 minutes. Slice the chesnuts almost in half and place in a large pot with water, bring water to a boil and let simmer for 15 minutes. Let cool, and peel the chesnuts out of their shell. Raise the oven temperature to 400F and add the chesnuts. Bake for another 15 minutes.

    Drizzle with pistachio pesto.  

    Please reload

    Follow Me
    • Facebook Basic Black
    • Twitter Basic Black
    • Google+ Basic Black

    join us

     for the 

    PARTY

    Recipe Exchange @ 9pm!