Roasted Pumpkin With Creamy Yogurt Sauce
This light and flavorful roasted pumpkin with yogurt can be the perfect side for any of your fancy roast meals, or as a light lunch.
Ingredients
Ingredients For the Roasted Pumpkin
- 2 cloves garlic
- 1.25 kgs pumpkin
- 2 tablespoon olive oil (extra virgin)
Ingredients For the Lemon Yogurt Sauce
- ¾ teaspoon salt and pepper
- ¾ cup Greek yogurt
- 2 tablespoon olive oil (extra virgin)
- ¼ teaspoon lemon zest
- 1 clove garlic (chopped)
Ingredients For the Garnish
- 2 tablespoon coriander/cilantro (fresh leaves)
- 2 tablespoon walnuts (chopped)
- 1 tablespoon pumpkin seeds
- 1 tablespoon dried cranberries
- 1 teaspoon paprika
Instructions
- Cut pumpkin into cubes.
- Toss the pumpkin in a bowl with garlic, salt, pepper and olive oil.
- Toss the pumpkin in a bowl with garlic, salt, pepper and olive oil.
- Roast in a HOT oven – 220°C/430°F (200°C fan) –for 20 minutes so we can get some nice color on the pumpkin in the time it takes for the inside to cook through.
- High temperature is key here – if you use a lower temperature, then by the time the pumpkin goes golden, the inside turns to mush.
- Flip and then roast again for 10 minutes.
- Mix yogurt with lemon zest, salt, pepper and olive oil, leave for at least 10 minutes to let the flavors develop!
- Pile the pumpkin in a mound on a plate.
- Drizzle the yogurt sauce, top with a little olive oil, then sprinkle with paprika, walnuts, cranberries and coriander.
Nutrition
Serving: 2ServingsCalories: 597kcalCarbohydrates: 56gProtein: 18gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 4mgSodium: 910mgPotassium: 2424mgFiber: 7gSugar: 26gVitamin A: 53705IUVitamin C: 59mgCalcium: 274mgIron: 7mg
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