Roasted Butternut Pumpkin
Information
Prep: 10 mins | Cook time: 35 mins | Serves: 2-3 | Gluten free
Ingredients list
- Half a butternut pumpkin
- Olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp sumac
- Salt
- Mixed leaf salad, to serve
- Dukkah
- Sunflower seeds, toasted
Dressing *see notes
- Yoghurt dressing
- Olive oil (to thin your dressing)
- 1 pinch Sumac
- Lemon juice
Method
- Preheat oven to 180°C (350°F)
- Prepare the Pumpkin: Remove the seeds from the pumpkin and place the pumpkin half on a baking tray.
- Drizzle with olive oil and season with cumin, paprika, salt, and sumac.
- Roast in the oven at 180°C for 35 minutes, or until the pumpkin is tender and softened.
- Prepare the Dressing: In a bowl, combine yoghurt, lemon juice, olive oil, and a pinch of sumac. Adjust the consistency by thinning out the dressing with additional olive oil and lemon juice if needed.
- Serve the roasted pumpkin on a bed of rocket (arugula). Drizzle with the dressing, and top with sunflower seeds and fresh basil.
Notes :
- For your dressing, adjust the quantities to suit your personal taste.
