Pumpkins are great vegetables. You can use them in soups, salads, sweets and more, and they are nutritious and filling.
This recipe is so simple and easy but creates dish so full of flavour that it will be the star of the meal.
- ½ Kent pumpkin (organic if possible)
- 4 T toasted pepitas
- 4 T macadamia or avocado oil
- 1 t ground cinnamon
- ¼ t cumin
- Sea salt
- 2/3 c Greek yoghurt
- 2 T fresh lemon juice
- 2 T finely chopped fresh coriander
Preheat oven to 200C. Brush large oven tray with 2 T of oil.
Deseed pumpkin and cut in 1.5 cm wedges. Place in single layer on tray.
In a mortar and pestle lightly crush the toasted pepitas. Add remaining oil, cinnamon and cumin. Spread spice mixture evenly over the pumpkin pieces. Sprinkle with sea salt. Bake for around 30 minutes or until soft.
Mix yogurt, lemon and coriander together. Drizzle over the pumpkin immediately before serving.
For a vegan option you can omit the yoghurt, just sprinkle the coriander and lemon over the pumpkin when you serve. Still delicious!
This recipe was inspired by one in Better Homes and Gardens, July 2013.