Roasted pumpkin with spiced yoghurt dressing

1 servings

Ingredients

Quantity Ingredient
1 kilograms Butternut or Jap pumpkin
2 Onions
½ teaspoon Caraway seeds
½ teaspoon Black mustard seeds
Salt and pepper
1 cup Natural yoghurt
½ Lemon; juice of
1 tablespoon Finely chopped mint
½ teaspoon Ground cumin
½ teaspoon Ground allspice

Directions

DRESSING

1. Pre-heat oven to 180deg.C.

2. Remove seeds from pumpkin and cut into chunks - there is no need to peel the pumpkin. Peel onions and cut into wedges.

3. Place pumpkin and onions on a baking tray and sprinkle over the seeds, seasoning and drizzle or spray with olive oil. Bake for about 30 minutes or until the vegetables are tender.

4. Mix together the dressing ingredients and season to taste.

5. Remove pumpkin and onion from oven and place in serving dish. Spoon over some dressing and serve as an accompniment to grilled meat.

Recipe supplied by Loreena Kuss, Queensland Fruit and Vegetable Growers, P.O. Box 19. Brisbane Market, 4106.

Converted by MC_Buster.

Per serving: 99 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes