Roasted Hokkaido Pumpkin with Grünkern and Yoghurt Dressing

Ahhh, pumpkin season has just arrived. I adore pumpkin. And this friends, is the first pumpkin recipe of the season. It’s a delicious dish made with spiced roasted Hokkaido pumpkin and Grünkern, roasted walnuts, a little red onion, and a lemony herbed yoghurt dressing. To keep things interesting, the pumpkin is spiced with ground coriander, cumin and cinnamon, then roasted to perfection.

Choose Grünkern or your favorite grain of choice

I choose Grünkern for this recipe, firstly because I’m such a fan of it, but also because I love it’s nutty, smokey flavor, especially with pumpkin or sweet potatoes. Of course, you could switch out Grünkern for another grain, bulgur is a nice choice, or quinoa, if you are looking for a gluten-free option.

Here’s how this Roasted Hokkaido Pumpkin and Grünkern recipe came into existence:

I was thinking > Hokkaido pumpkins have arrived > how about roasting one in the oven? > oooh slivers of delicious roasted pumpkin in a salad > these days have been grey, how about a grain salad? … a fall inspired salad > yes, layers of tasty spiced pumpkin served over one of my favorite grains > Here it is… pumpkin, Grünkern, lemony flavors, herbs, some nutty crunch and a fresh tasting yoghurt dressing > tasty lunch and dinners all around!

And it works as a holiday side

This roasted Hokkaido pumpkin and Grünkern dish would also make a welcome addition to your holiday table, as a tasty vegetarian side dish. Serve it with turkey (as we do in Canada!) or almost any other meat or poultry dish you can think of. Or keep in on the up-and-up with vegetarians, make a filling meal by tossing the Grünkern with some chickpeas before topping it the pumpkin.

So what are you waiting for? I’d say, you should definitely plan a visit to your local market to get all the ingredients for this delicious roasted Hokkaido pumpkin and Grünkern dish.

5 from 2 votes

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Roasted Hokkaido Pumpkin with Grünkern and Yoghurt Dressing

A simple dish that takes full advantage of a fall favorite. Hokkaido Pumpkin. Roasted pumpkin is delicious served over Grünkern, together with walnuts and a lemon and herb yoghurt dressing. Serve as a vegetarian main or side.

Course Beilage

Category Mediterranean

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 496 kcal

Autor Elle

Ingredients

• 1 cup uncooked Grünkern (200 g) (alternatively Freekeh)
• 1 small Hokkaido pumpkin, cut into thin wedges (max 1 kg)
• 3 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cinnamon (Ceylon)
• sea salt, to taste
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated lemon rind (from an organic lemon)
• 1 small red onion, thinly sliced
• handful of walnuts, lightly roasted and coarsely chopped
• garnish with fresh cilantro

For the yoghurt dressing:

• 1 170 g container Greek yoghurt
• 2 tablespoons chopped fresh cilantro or mint (or a mix of both)
• 1 teaspoon finely grated lemon rind (from an organic lemon)
• 1 tablespoon freshly squeezed lemon juice

Method

1. Preheat oven to 400°F / 200°C and line a tray with parchment paper.
2. Cook the Grünkern according to package instructions; for about 30 minutes. Drain well and transfer to a bowl.
3. Meanwhile, combine 2 tablespoons olive oil and the spices in a small bowl, transfer the pumpkin on to the prepared tray and toss with oil mixture until vegetables are well coated (I use my hands). Spread in a even layer and season with a little salt.
4. Transfer to the oven and roast for 30 minutes, until the pumpkin is tender.
5. Prepare the yoghurt dressing; combine the dressing ingredients in a small bowl, season with salt to taste.
6. Add add the remaining 1,5 tablespoons olive oil and lemon juice to the Grünkern. Stir to combine. Spoon the Grünkern onto a large platter (or serving plates) and top evenly with the roasted pumpkin. Spoon over a little yoghurt dressing and sprinkle with the lemon rind, red onion and roasted walnuts. Garnish with fresh cilantro.
7. Serve remaining yoghurt dressing on the side and enjoy!

Notes

• Feel free to serve with your favorite grain of choice. Bulgur, quinoa or even brown rice work well with this recipe.
• The skin of the Hokkaido pumpkin can eaten, so no peeling necessary.

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