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Roast Pumpkin with Lemon Yoghurt

4 - 6

Serves

15 minutes

Prep Time

40 minutes

Cook Time

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Ingredients

Roast Pumpkin with Lemon Yoghurt

  • 1 kg pumpkin - peeled and cut into 2 - 3 cm chunks
  • 2 tablespoons cooking oil
  • Garlic salt and freshly ground black pepper

Lemon Yoghurt

  • 3/4 cup plain Greek yoghurt
  • 1 clove garlic - crushed
  • 1 tablespoon fresh lemon juice and zest
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Toasted pinenuts and fresh coriander to serve - optional

Method

Roast Pumpkin with Lemon Yoghurt

  • Preheat oven to 190oC (170oC fan bake). Line a roasting tray with baking paper.
  • In a bowl, combine the pumpkin, cooking oil, garlic salt and freshly ground black pepper. Tip the pumpkin onto the prepared roasting tray.
  • Roast for 40 minutes or until golden.
  • Combine all the lemon yoghurt ingredients together and set aside.
  • To serve - drizzle the lemon yoghurt over the roasted pumpkin and sprinkle with pinenuts and coriander if using.