Roast pumpkin with rosemary, orange and chilli
Soul warming roast buttercup pumpkin flavoured with rosemary, orange and chilli, served with a creamy orange infused coconut yoghurt and tahini sauce.
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Servings: 6
Calories: 156kcal
Ingredients
For the roast pumpkin:
- 1 buttercup pumpkin, (kabocha squash)
- 2 tablespoon olive oil
- 2 cloves garlic, finely grated
- 1 tablespoon finely chopped rosemary
- 1-2 red chillis, deseeded and finely chopped
- Zest of one orange
- 2 tablespoon freshly squeezed orange juice
- Salt and pepper
For the yoghurt tahini sauce:
- ¼ cup coconut yoghurt
- 1 tablespoon tahini
- 1 tablespoon freshly squeezed orange juice
- Pinch salt
Instructions
- Preheat oven to 220°C (430°F).
- Wash buttercup pumpkin, cut in half and remove seeds, then slice into even sized wedges. Arrange on an oven tray.
- In a small dish, mix together olive oil, garlic, rosemary, chilli, orange zest and juice. Pour over the pumpkin, then use your hands to rub the mixture over all surfaces. Season with salt and a good grind of black pepper.
- Roast pumpkin for approximately 30 minutes (turn after 20 minutes), until the flesh is tender and the skin and edges are caramelised.
- For the sauce, stir all ingredients together until smooth. Taste and adjust seasoning if necessary.
- Serve roast pumpkin hot from the oven, with a dollop of yoghurt tahini sauce.
Notes
- Nutrition information estimate based on six servings.
- Adjust quantity of chilli to suit your taste - one chilli provides a warm hum, two chillis will kick it up a notch.
Nutrition information
Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 104mg | Potassium: 536mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13396IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 1mg
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