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Roast pumpkin wedges

42 people liked

A quick and easy vegetarian side dish that can be made and served in the same pan – talk about low-stress cooking!

4

Serves

0.25

Serves of Fruit

(Per Serve)

2.4

Serves of Vegetables

(Per Serve)

INGREDIENTS:

½ medium butternut pumpkin, cut into wedges
1 red onion, sliced
1 tbsp smoked paprika
1 tbsp olive oil
1 cup mint leaves
50g low-fat Feta cheese
¼ cup roasted almonds, roughly chopped
1.5 tbsp dried currants
½ lemon, juiced

METHOD:

Pre-heat oven to 200°C (180°C fan-forced) and scatter the pumpkin across a baking tray. Top with red onion, smoked paprika, olive oil and season with cracked pepper. Toss well to coat.
Place in the oven for 30 minutes or until pumpkin is tender.
Remove from the oven and crumble over the mint leaves and feta cheese. Top with roasted almonds and currants. Squeeze over the lemon juice and serve immediately.

RECIPE NOTES:

Feel free to substitute the fresh mint for 2 teaspoons dried mint.
You could swap in sultanas or sugar-reduced dried cranberries instead of the currants, if you would like!

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NUTRITION: Per Serving

880

kJ

11.6g

Fat

2.6g

Sat. Fat

14.1g

Carbs

11g

Sugars

6.5g

Fibre

9g

Protein

235mg

Sodium

NUTRITION: Per 100 grams

397

kJ

5.3g

Fat

1.2g

Sat. Fat

6.4g

Carbs

5g

Sugars

2.9g

Fibre

4.1g

Protein

106mg

Sodium