Ingredients
Method
1.Preheat 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.
2.Bake 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.
3.Serve warm dressed with the yoghurt mixed with the olive oil.
Note
- Serves 4 as a side dish. – Keeping the skin on and/or covering cut pumpkin will help it to store for longer.