Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 1/4 cup Woolworths extra virgin olive oil
- 1/4teaspoons ground cardamom
- 2teaspoons ground paprika
- 1kilograms Kent pumpkin, cut into wedges
- 1 cup Woolworths Greek-style natural yoghurt
- 1/2 lemon, juiced
- 1/4 cup sunflower seeds, toasted
- 1/2 bunch continental parsley, leaves picked
Nutrition per serving
684kJ / 164Cal
684 Kilojoules or 164 Calories
8% of daily energy intake*
Protein
4.1grams
Fat
12.0grams
Carbs
12.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sweet roasted pumpkin infused with warm cardamom and topped with spicy yoghurt is the perfect festive side for any holiday table.
Instruction tip
Use-it-up tip:Use the remaining bunch of parsley in a salad. Simply pick the leaves and toss them through.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Combine oil, cardamom and 1 tsp paprika in a small bowl. Season. Place pumpkin on prepared tray. Drizzle with oil mixture. Toss to coat. Roast for 25 minutes or until light golden and tender.
Step 2 of 3
Combine remaining paprika, yoghurt and 2 tbs lemon juice in a small bowl. Season.
Step 3 of 3
Place pumpkin on a serving platter. Drizzle with pan juices. Sprinkle with sunflower seeds and parsley. Serve with yoghurt sauce.
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