Roast pumpkin with seeds and pomegranate dressing
We’ve all done it – bought a whole pumpkin only to discover half of it shrivelling in our vegetable chiller some weeks (or months!) later. While pumpkin soup is always a good standby, why not try this sweet roasted pumpkin dish which is full of the crunch of toasted seeds and tanginess from a drizzle of pomegranate and yoghurt. You’ll never need to throw out pumpkin again!
- 1 hr 15 mins cooking
- Serves 4
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Ingredients
- 4 large wedges of crown pumpkin, peeled
- 2 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon yellow mustard seeds
- 3 tablespoon sunflower seeds
- 3 tablespoon pumpkin kernels
- 2 tablespoon pomegranate molasses
- 3 tablespoon plain unsweetened yoghurt
- 1 tablespoon olive oil
Method
- 1Preheat oven to 180°C. Line a baking tray with baking paper. Rub the pumpkin with olive oil and lay in a single layer in an oven dish. Sprinkle with the smoked paprika and salt.
- 2Bake for 45-60 minutes until the pumpkin is soft. Scatter the seeds and kernels over, then drizzle with the pomegranate molasses. Bake for a further 15 minutes.
- 3Serve warm dressed with the yoghurt mixed with the olive oil.
Notes
- Serves 4 as a side dish. - Keeping the skin on and/or covering cut pumpkin will help it to store for longer.
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