Roasted butternut with tahini yoghurt
- 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
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)
Total fat 16.5g
Saturated fat 2.7g
Dietary fibre 2.7g
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