Pumpkin wedges with Harissa yogurt is a dream, that much I can already tell. Fall is once again upon us and I’m looking forward to the months ahead. However, this is not necessarily due to the weather, but to the delicious dishes that you can conjure up in autumn. Pumpkins are definitely one of them. They are incredibly versatile and delicious. Let’s kick off the upcoming fall season with this delicious recipe from the oven.
Pumpkin wedges with harissa yogurt
It doesn’t take much to roast the pumpkin wedges, but I can say one thing in advance. The quality of the pumpkin is crucial and determines whether the dish will be heavenly or inedible. I shop once a week at a really wonderful organic greengrocer in the area and I can really rely on his quality. But now you can also get very good quality in any well-stocked organic supermarket. It’s more difficult with homegrown varieties, because here I’ve had everything between inedible and fabulously delicious. But I’m sure you’ll find your dream pumpkin, and now we’ll just get started together.
Pumpkin simply roast in the oven
The pumpkin is first washed and patted dry. Then remove the ends and remove the seeds with the help of a spoon. For the proper roasting of pumpkin seeds I will make a video shortly. I cut the pumpkin halves into wedges and put them in a large bowl. Add to this a spice mix of choice (I’m using barbecue this time), salt and olive oil. Mix vigorously again and spread evenly on a baking sheet. After about 20 to 25 minutes, the columns are ready roasted.
TIP: Turn baking sheet once halfway through baking time to ensure everything is browned evenly.
Here are some more tips on which spice blends go particularly well with the pumpkin wedges:
- Shawarma (see Shawarma Bowl)
- Curry powder
- Italian spice blend
- Garam Masala
- Baba Ganoush
- Herbes de Provence
- Ras el Hanout
- Tandoori Masala
- Pumpkin Spice mixture
- Za’atar
Now all that’s missing is the delicious dip and it couldn’t be easier. Yogurt, lemon juice, harissa paste, salt and parsley. Just mix together, season to taste and serve with the pumpkin wedges. A dream!
If you’re looking for other pumpkin dishes today, I recommend the following:
- Hearty stew with butternut squash
- Butternut squash soup with crispy chickpeas
- Pizza “Yoga” with hummus and pumpkin
- Salad with pumpkin, chickpeas and tahini dressing
- Pumpkin soup with ginger cream
- Pumpkin Mac & Cheese
- Pumpkin curry
The pumpkin wedges with harissa yogurt are:
- Quickly made
- aromatic
- Particularly rich in beta-carotene
- Low calorie
- filling
Do you lovedishes with pumpkin as much as I do? Then I look forward to a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Pumpkin wedges with harissa yogurt
FOR THE PUMPKIN WEDGES
- 1 Piece Hokkaido pumpkin medium, ends removed, cut into wedges
- 30 ml Olive oil
- 1 tbspn Barbecue spice mix or other spice mix of your choice see tips above in text
- A strong pinch of salt
FOR THE HARISSA YOGURT
- 300 g Yogurt
- 15 g Harissa paste alternatively use another chili pasta or spice paste of your choice
- 30 ml Lemon juice
- A strong pinch of salt
- 2 tbspn fresh parsley coarsely chopped
TOPPING:
- Fresh kitchen cress or other herbs of choice
Anleitung
- Preheat oven to 200 degrees (convection) and line a baking sheet with a permanent baking mat or baking paper.
- Pumpkin wedges Place in a large bowl. Add olive oil, barbecue seasoning mix and salt and mix vigorously once.1 Piece Hokkaido pumpkin, 30 ml Olive oil, 1 tbspn Barbecue spice mix or other spice mix of your choice, A strong pinch of salt
- Spread evenly on the baking sheet and place in the oven. Bake for 20 minutes.
- Halfway through the baking time, turn the baking sheet over once so that the wedges are browned evenly.
- After 20 minutes, prick with a fork and check that the wedges are soft and “cooked through”. You can tell by pricking it easily with a fork.
- Remove from the oven.
- While the pumpkin is in the oven, prepare the Harissa dip prepare. To do this, put yogurt, harissa, lemon juice, salt and parsley in a bowl and mix well. Season and set aside.300 g Yogurt, 15 g Harissa paste, 30 ml Lemon juice, A strong pinch of salt, 2 tbspn fresh parsley
- Arrange squash wedges on a platter and serve with the dip.Fresh kitchen cress or other herbs of choice
- Best fresh.
Video
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