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.
1small Hokkaido pumpkin,cut into thin wedges (max 1 kg)
3 1/2tablespoonsextra-virgin olive oil
2teaspoonsground coriander
2teaspoonsground cumin
1/2teaspooncinnamon(Ceylon)
sea salt,to taste
1tablespoonfreshly squeezed lemon juice
1teaspoonfinely grated lemon rind(from an organic lemon)
1small red onion,thinly sliced
handful of walnuts,lightly roasted and coarsely chopped
garnish with fresh cilantro
For the yoghurt dressing:
1 170gcontainer Greek yoghurt
2tablespoonschopped fresh cilantro or mint(or a mix of both)
1teaspoonfinely grated lemon rind(from an organic lemon)
1tablespoonfreshly squeezed lemon juice
Method
Preheat oven to 400°F / 200°C and line a tray with parchment paper.
Cook the Grünkern according to package instructions; for about 30 minutes. Drain well and transfer to a bowl.
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.
Transfer to the oven and roast for 30 minutes, until the pumpkin is tender.
Prepare the yoghurt dressing; combine the dressing ingredients in a small bowl, season with salt to taste.
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.
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.