Recipe

Roasted pumpkin with almonds and pine nuts

Aug 27, 2013 2:00pm
  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Roasted pumpkin with almonds and pine nuts
  • 1.3 kilogram pumpkin, cut into 3cm wedges
  • 1/2 cup (80g) almonds
  • 2 tablespoon pine nuts
  • 1 1/2 cup (300g) couscous
  • 2 cup (500ml) salt-reduced chicken stock
  • 1 tablespoon olive oil
  • 1/2 cup chopped coriander
  • 1/2 cup (140g) greek-style yoghurt, to serve

Method

Roasted pumpkin with almonds and pine nuts
  • 1
    Preheat oven to 200°C/180°C fan forced. Place pumpkin in a large baking pan. Spray with cooking oil spray and season well. Bake for 45 mins, until tender and browned.
  • 2
    Meanwhile, spread almonds and pine nuts over a baking tray. Roast for 5-7 mins, until golden. Coarsely chop and transfer to a bowl.
  • 3
    Place couscous in a heatproof bowl. Combine stock and oil in a saucepan on high heat and bring to boil. Pour stock mixture over couscous, cover with plastic wrap and stand for 10 mins. Fluff up couscous with a fork. Season to taste.
  • 4
    Spoon couscous onto serving plates. Top with pumpkin and scatter over nut mixture and coriander. Drizzle with yoghurt to serve.

Notes

We kept the skin on the pumpkin for this recipe. It tastes good, and gives the dish a great look, too. why not give it a try?

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