I usually steam Choya's pumpkin. Today, I decided to roast it. Since I needed to roast a pumpkin for Choya, as well as a fillet of chicken breast, I offered to roast a tray of vegetables for the husband. He said 'yes please'.
He had loads of sous vide chicken breast prepped and frozen — they only needed to be thawed out. That would be super quick. It was a happy and colorful tray of pumpkin, fine beans and sweet potatoes. The husband's tray was seasoned, and lined with paprika, cheyenne pepper and such. #ImpieCooks2026
He really loved how the pumpkin turned out. Sweet and savory and totally yummy. The sweet potato would provide enough carbs and fibre for him too. That would be kept in the fridge for him to munch for the next three days.
Choya was also pleased with her chimken. She doesn't mind pumpkin at all, and having it roasted taste a bit different from being steamed. At this point, she could have either pumpkin or psyllium husk to help with her microbiome. I'm opting for pumpkin this week.
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