Spicy Roasted Yellow Pumpkin Wedges
Image source: goodhousekeeping
Tahini Hung Curd Dip ‡
Yellow Pumpkin, peeled cut in wedges (1/2 pc) ‡
Garlic, chopped (2 cloves) ‡
Cumin, ground (1 tsp)
Coriander, ground (1/2 tsp)
Paprika (1 tsp)
Turmeric Powder (1/2 tsp)
Olive Oil (3-4tsp)
Salt, to taste
Pepper, to taste
‡: available in Tall Tree Organic Subscription
Preheat an oven to 200C.
Peel and cut the yellow pumpkin into 1.5 inch wedges and place in the baking tray.
Mix together the garlic, cumin, coriander, paprika, turmeric, salt and black pepper along with the olive oil and whisk together to form the mixture.
Pour the mixture onto the pumpkin wedges and coat generously to make sure the wedges are well coated.
Roast for 25 minutes till tender making sure to flip midway to ensure even cooking.
Serve hot with the hung curd tahini dip!