Roasted Pumpkin Wedges

This recipe makes a great lunchtime snack on its own, or can be served as a side dish alongside roast chicken/fish. You can also chop up the wedges and add to salads, stir frys or soups. The skin can be quite tough so I would suggest peeling this off for little ones, but it gives a great texture to food for older children and adults.

Ingredients

Roasted Pumpkin:

• 1 Pumpkin cut into wedges 1.5cm thick
• 2 garlic cloves, roughly chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon paprika powder
• ½ teaspoon turmeric powder
• 3-4 tablespoons olive oil
• salt and pepper to taste

Yoghurt dip:

• 150 g Greek yogurt
• 1 tablespoon tahini
• 1 teaspoon mixed herbs
• 1 garlic clove, crushed
• lemon juice to taste
• pepper

Method

1. Preheat the oven to 200 degrees Celsius
2. Wash and dry the pumpkin, you don’t have to peel this sort. However, if you use butternut squash or other kinds of pumpkin, you will have to peel those.
3. In a small bowl, mix the roughly chopped garlic and the spices. Add the olive oil and stir to blend. Add salt and pepper to taste.
4. Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
5. Roast for about 25-30 minutes until the wedges are as soft as you like them.
6. Yogurt dip: Mix Greek yogurt, tahini, mixed herbs, garlic, pepper, and lemon juice to taste.
7. Serve hot with yogurt dip or as a side dish