Roast pumpkin with seeds and pomegranate dressing
This pumpkin dish is full of the crunch of toasted seeds and tanginess from a drizzle of pomegranate and yoghurt. Perfect for using leftover pumpkin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 large wedges of crown pumpkin, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon yellow mustard seeds
- 3 tablespoons sunflower seeds
- 3 tablespoons pumpkin kernels
- 2 tablespoons pomegranate molasses
- 3 tablespoons plain unsweetened yoghurt
- 1 tablespoon olive oil
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