Serves = 2
350g kent pumpkin
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon pumpkin seeds
1 tablespoon extra virgin olive oil
Dipping sauce:
2 tablespoon Greek yoghurt (reduced fat)
1teaspoon lemon juice
Few sprigs of dill, finely chopped
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Spiced pumpkin with yoghurt dipping sauce
A deliciously spiced pumpkin side dish perfect for the holiday season
30
mins
8
ingredients
$1.30
/ person
Gear
Ingredients
It’s this easy
- Preheat oven to 180°C, and line a baking tray with baking paper
- Cut pumpkin into approx. 3x3cm cubes (leaving the skin on). Place pumpkin onto the baking tray and rub in olive oil, cinnamon and nutmeg. Place tray in the oven to bake for 15 minutes
- Meanwhile, in a small bowl mix together Greek yoghurt, lemon juice and dill
- Once the pumpkin has been in the oven for 15 minutes, remove and sprinkle the pumpkin seeds onto the baking tray with the pumpkin. Place tray back in oven for another 10 minutes or until pumpkin is soft and pumpkin seeds are crispy.
- Remove pumpkin and seed mix from oven and serve with the yoghurt dip on the side
Tweaks
- Add other vegetables to roast with the pumpkin (e.g. carrot, sweet potato)
Notes
Nutrition information (per serve):
• Energy (908kJ)
• Protein (5.9g)
• Total fat (13.0g)
• Saturated fat (2.3g)
• Carbohydrate (14.2g); Starch (1.6g), Sugars (12.6g), Added sugars (0g), Free sugars (0g)
• Dietary fibre (6.4g)
• Sodium (27mg)
• Calcium (86mg)
• Iron (1.1mg)
