Name: Roast pumpkin with seeds and pomegranate dressing
Cook time: 75 min
Total time: 75 min
Yield: 4
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

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!

Serves 4

Cook

1H 15M

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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

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.

Serves 4 as a side dish. – Keeping the skin on and/or covering cut pumpkin will help it to store for longer.

Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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