Roasted Pumpkin With Spiced Yoghurt Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4qr | 1 | Servings | |
INGREDIENTS
| 1 | kg | Butternut or Jap pumpkin |
| 2 | Onions | |
| 1/2 | t | Caraway seeds |
| 1/2 | t | Black mustard seeds |
| Salt and pepper | ||
| 1 | c | Natural yoghurt |
| 1/2 | Lemon, juice of | |
| 1 | T | Finely chopped mint |
| 1/2 | t | Ground cumin |
| 1/2 | t | Ground allspice |
INSTRUCTIONS
Pre-heat oven to 180deg.C. Remove seeds from pumpkin and cut into chunks - there is no need to peel the pumpkin. Peel onions and cut into wedges. 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. Mix together the dressing ingredients and season to taste. 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; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13.5mg
Potassium: 469.8mg
Carbohydrates: 28.8g
Fiber: 5.2g
Sugar: 11.9g
Protein: 3.4g