Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Roasted Pumpkin with Yogurt Sauce and Pine Nuts
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It’s Halloween, but it’s not the trick or treaters that have us scared this year. Roughly 22 million pumpkins will go to waste around Halloween in the U.K. alone (@hubbub). This is not only the pumpkins being carved, but the thousands left behind in shops. 😧 👻Â
What’s that? You don’t know what to do with them? Don’t worry we’ve got you covered, one yoghurty roasted pumpkin and pomegranate recipe coming right up…
What you’ll need:
-2 Tablespoons olive oil
-2 Cloves of garlic
- Pinch of salt & pepper
-1 Teaspoon paprikaÂ
-1 Pumpkin
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Yoghurt Sauce:
-The juice of half a lemonÂ
-2 Cloves of garlic
-2 Tablespoons of natural yoghurt
-2 Teaspoons of olive oil
- Salt & pepper
Garnish:
-Coriander
-PomegranatesÂ
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Method:
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Once you’ve carved the pumpkin or collected one that would go to waste from a supermarket, remove the skin and cut it into small squares.
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Toss in the oil, garlic, paprika, salt, and pepper. Roast in an oven at 200 degrees fan for 20 minutes then flip over for another 20 minutes.
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Onto the sauce. Simply mix the ingredients together, and leave to sit for 10 mins to let the delicious flavours develop…trust us it’s worth it.
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Once the pumpkin is soft and crispy, it’s time to plate up! Place the pumpkin onto a plate, drizzle the yoghurt sauce over and garnish with your selected toppings. That’s right, chef it up.
And voila. Enjoy!
More ways to enjoy pumpkin:
- Toast the Seeds
- Blend to make pumpkin soup
- Whizz with chickpeas to make hummus
- Bake whole with grated cheese inside, fondue style!
Next spooky story is a tale of a person who didn’t pair their dinner with a can of DASH…terrifying 😨