If you were able to time-travel into the future to see how we humans will be eating in 2050, what do you think you'd see?
Will we all be eating powdered insects? Lab-grown meat? Genetically modified foods that don't even exist today? Perhaps, but one thing's a dead-set certainty – we'll be eating a lot more vegetables.
![Spaghetti with pumpkin, thyme and brown butter.](http://web.archive.org./web/20170810191336im_/https://www.fairfaxstatic.com.au/content/dam/images/g/v/n/x/v/m/image.related.articleLeadwide.620x349.gvnxrp.png/1498003839257.jpg)
I've written a lot about the sheer common sense that eating more vegies makes – from the health benefits, to saving money, to supporting local industries, to preserving the environment. Most people I know want to eat more vegetables, but don't know how. My advice: don't view them as "health foods". If we eat boring salad after boring salad, we'll all get sick of them eventually.
Try a rich pumpkin pasta like this one and I promise you won't miss the meat. And with the winter salad, some toasted pumpkin seeds (pepitas) will add crunch, while a grating of cheese can provide a great accent. Vegetables need not be labelled "health foods". They're just "foods" – and we need to start thinking of them that way.
SPAGHETTI WITH PUMPKIN, THYME AND BROWN BUTTER
Serves 4
Take care not to throw away the pasta water. Emulsifying this water with the brown butter is the most important step.
• 400g spaghetti
• 1 tbsp olive oil
• 450g butternut pumpkin, peeled and cut into 1cm cubes
• salt and pepper, to season
• 100g butter
• 2-3 tbsp thyme leaves
• 75g finely grated pecorino
Bring a large saucepan of salted water to the boil. Cook the spaghetti according to the packet instructions until al dente. Heat the olive oil in a large, deep frying pan over a medium-high heat. Cook the pumpkin for 4-5 minutes until caramelised and tender, tossing frequently. Season with salt and pepper, then remove pumpkin and set aside. Reduce the heat to medium and add the butter to the pan. Swirl around the pan until the butter starts to turn a deep golden brown and give off a nutty aroma. Add the thyme leaves, then turn off the heat.
When the pasta is cooked, return the frying pan of brown butter to a low heat. Strain the pasta, reserving an espresso cup of the pasta water (about 75ml), then add the pasta and reserved water to the pan. Toss well to thoroughly combine the butter with the pasta water. Return the pumpkin to the pan and toss through half the pecorino until combined. Divide the pasta among 4 bowls, scatter the remaining pecorino over the top and serve.
BRUSSELS SPROUT AND FENNEL SALAD
Serves 4
![Brussel sprout and fennel salad.](http://web.archive.org./web/20170810191336im_/http://www.smh.com.au/content/dam/images/g/v/n/x/t/d/image.imgtype.articleLeadwide.620x0.png/1492584201851.png)
Brussel sprout and fennel salad. Photo: William Meppem
• ¼ cup sherry or apple cider vinegar
• ¼ cup extra virgin olive oil
• ½ tsp caster sugar
• 2 tsp Dijon mustard
• salt and freshly ground pepper, to season
• 500g brussels sprouts
• 2 baby fennel or 1 large fennel bulb, fronds finely chopped
• ⅓ cup toasted pumpkin seeds (pepitas)
This delicious cool-weather salad is a great accompaniment to the pasta dish, andcan be dressed warm or chilled. Make sure it has enough bite from the vinegar to cut through the rich pumpkin pasta.
Whisk the vinegar, oil, sugar and mustard in a large bowl until the sugar dissolves and is well combined. Season to taste with salt and pepper.
Trim the sprouts and fennel bulb(s), then very thinly slice lengthwise through the core using a mandolin or sharp knife. Add to the bowl with the dressing and toss well to combine. Scatter with the fennel fronds and pepitas to serve.
Adam's tip The dressing for the brussels sprout salad can be warm if you prefer. Fry a little garlic in the oil for extra-toasty flavour, and you could even add some grated pecorino or parmesan for a lovely warm winter dish