Roasted butternut with tahini yoghurt

Serves: 4 (As a side dish)

Time to make: 25 mins

Ingredients

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4 tablespoons olive oil

1 ½ teaspoons ground cumin

2 cloves garlic, crushed

2 tablespoons plain yoghurt

1 tablespoon tahini

juice of 1 lemon

salt and pepper

¼ cup chopped flat-leaf parsley

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Instructions

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1 Preheat oven to 200°C.

2 Cut the top and bottom off the butternut and cut in half lengthways, then widthways, and scoop out any seeds, leaving you with 4 pieces (leave the skin on). Slice into quarters and score the flesh diagonally in a criss-cross pattern with a knife, and place onto a baking tray.

3 Combine the olive oil, cumin and 1 clove of crushed garlic into a bowl and brush liberally over the pumpkin pieces. Place into the oven and roast for 15-20 minutes, until the pumpkin is softened.

4 In a small bowl, mix together the yoghurt, tahini and lemon juice and season to taste.

5 Serve the pumpkin with a dollop of tahini yoghurt and a sprinkle of parsley.

Nutrition Info (per serve)

Calories 180 cal

Kilojoules 755 kJ

Protein 2.3 g

Total fat 16.5 g

Saturated fat 2.7 g

Carbohydrates 5.4 g

Sugar 3.8 g

Dietary fibre 2.7 g

Sodium 85 mg

Calcium 60 mg

Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.