Roasted pumpkin
Print recipePumpkin is such a typical autumn vegetable. Delicious in its simplicity, packed with vitamins and minerals. One of the ways to prepare this vegetable is to roast strips of pumpkin in the oven. Lovely with basil, crunchy pine nuts and a fresh dressing. Got some pumpkin left over? Add pieces of pumpkin to a salad the next day. This vegetable is wonderfully flavoursome cold as well.
Ingredients
- 1 orange pumpkin
- 4 tablespoons olive oil
- salt to taste
- pepper to taste
Topping
- 50 g pine nuts
- Handful of fresh basil
Dressing
- 4 tablespoons yoghurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Kitchen tools: baking paper
Method
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Cut the pumpkin into strips (first cut the pumpkin in half, scoop out the seeds with a tablespoon and then cut the pumpkin into strips).
- Place the pumpkin on the baking tray, drizzle with olive oil and bake for 30 minutes in the oven.
- Meanwhile, prepare the dressing and toast the pine nuts in a frying pan.
- Remove the pumpkin from the oven, drizzle with the dressing and scatter over the basil and toasted pine nuts.