Oven roasted pumpkin wedges with a fine harissa yogurt dip. Quick dish that is best suited as an appetizer. This is the right way to enjoy the pumpkin season. Aromatic, low in calories, rich in beta-carotene and gluten-free.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 119kcal
Ingredients
FOR THE PUMPKIN WEDGES
1PieceHokkaido pumpkinmedium, ends removed, cut into wedges
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.