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.
- 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
- 150 g Greek yogurt
- 1 tablespoon tahini
- 1 teaspoon mixed herbs
- 1 garlic clove, crushed
- lemon juice to taste
- Preheat the oven to 200 degrees Celsius
- 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.
- 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.
- 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.
- Roast for about 25-30 minutes until the wedges are as soft as you like them.
- Yogurt dip: Mix Greek yogurt, tahini, mixed herbs, garlic, pepper, and lemon juice to taste.
- Serve hot with yogurt dip or as a side dish