More vegetables disguised as sweet treats

After beetroot and courgettes, it's the turn of pumpkin. We've had two in the veggie box recently, and it was time to use one of them up. Off to the always-reliable Baking Bites for a recipe -- Pumpkin Chocolate Chip Cookies. Chop pumpkin, peel pumpkin, steam pumpkin, puree pumpkin, throw all the ingredients into a food processor and let it do the rest of the hard work.



They're almost good for you -- low in fat, full of pumpkin-y goodness, but probably a tad too much sugar to count as truly beneficial. Doesn't matter; they taste great.



Still, that only used about a quarter of my (small) pumpkin. I now have a bag of puree in the freezer, some slices of pumpkin roasted with spices, and am using the remainder in a cauliflower and pumpkin, Jamie Oliver-inspired lasagne. Not that I'm going to be very hungry, by the time it's ready: I've already had 4 cookies. Damn.