Maple Roasted Pumpkin with Spiced Yoghurt

Name: Maple Roasted Pumpkin with Spiced Yoghurt
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: x1 Co-op Pumpkin (800g prepared weight); 3 tsp Co-op Smoked Paprika; 3 tsp Co-op Ground Cumin; 3 tsp Ground Coriander; 3 tsp Co-op Oregano; 3 tsp Co-op Garlic granules; 1tbsp Unsalted Butter, melted; 4 tbsp Co-op Maple Syrup; x1 pack Co-op Parsley – Finely chopped; x1 Co-op Lemon Zested & juiced; 1 tsp Mixed Spice; x1 Co-op Good Fuel Protein Yoghurt; x1 clove Garlic, minced; 11g Co-op Pine nuts, toasted; 80g Co-op Feta; 110g Co-op Pomegranate Seeds

https://www.coop.co.uk/recipes/maple-roasted-pumpkin-with-spiced-yoghurt

High in protein

Seasonal roasted pumpkin meets protein-rich spiced yoghurt in a plant-forward dish balancing sweet, savoury and warming flavours.

Feeds 4
Ready in 55 minutes

Each serving contains

Energy
15%
1249kj 298kcal
Fat
Med 16%
11g
Saturates
Low 29%
5.7g
Sugar
Med 27%
24g
Salt
Low 9%
0.53g

% of adult’s reference intake | Carbohydrates per serving : 26g

Ingredients
Method

Ingredients

x1 Co-op Pumpkin (800g prepared weight)
3 tsp Co-op Smoked Paprika
3 tsp Co-op Ground Cumin
3 tsp Ground Coriander
3 tsp Co-op Oregano
3 tsp Co-op Garlic granules
1tbsp Unsalted Butter, melted
4 tbsp Co-op Maple Syrup
x1 pack Co-op Parsley – Finely chopped
x1 Co-op Lemon - Zested & juiced
1 tsp Mixed Spice
x1 Co-op Good Fuel Protein Yoghurt
x1 clove Garlic, minced
11g Co-op Pine nuts, toasted
80g Co-op Feta
110g Co-op Pomegranate Seeds

Ingredients may vary. Always check packaging for allergen information.

Method

Preheat oven to 200c fan. Top, tail, then halve & core pumpkin, removing the stem, seeds and any surrounding pulp in the centre. Cut the pumpkin halves (with skin) into quarters, then cut the quarters into 3 crescent shaped wedges around 2-3cm in width.
In a large bowl, toss the pumpkin wedges with half the smoked paprika, cumin, ground coriander, all the oregano and garlic granules (omitting the Mixed Spice), & melted butter until well coated. Lay flat on a foil or greaseproof lined baking tray and roast for 25-30 minutes, flipping halfway through. Once tender and golden, brush with maple syrup and return for a further 5-10 minutes until caramelised.
While the pumpkin is roasting, combine your yoghurt with the minced garlic, half the chopped parsley, lemon zest and all remaining spices. Toast the pine nuts in a dry pan until fragrant and golden.
On a large plate, spread the spiced yoghurt liberally then stack your caramelised pumpkin wedges. Top with the toasted pine nuts, remaining parsley and finish with a squeeze of lemon.