🍽️ Roasted Pumpkin with Cranberry Bulgur and Yogurt Dip

Name: Roasted Pumpkin with Cranberry Bulgur and Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Hokkaido pumpkin (1 small pumpkin; in organic quality); 4 apricots (in organic quality); 3 tbsp hazelnuts (45 g; in organic quality; available at Reformhaus®); 3 tbsp pumpkin seeds (45 g; in organic quality; available at Reformhaus®); salt; pepper (in organic quality; available at Reformhaus®); 1 tsp turmeric powder in organic quality; available at Reformhaus®); 3 tbsp olive oil in organic quality; available at Reformhaus®); 1 carrot (in organic quality); 150 g bulgur (in organic quality; available at Reformhaus®); 4 tbsp Reformhaus® cranberries fully sweetened bio (60 g; available at Reformhaus®); 300 ml vegetable broth (in organic quality; available at Reformhaus®); 1 pinch chili flakes (in organic quality; available at Reformhaus®); 150 g yogurt (3.5% fat) (in organic quality); 1 tbsp lemon juice (in organic quality); 1 handful basil (5 g; in organic quality)

469 kcal · 30 min · 4 servings

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Ingredients

600 g Hokkaido pumpkin (1 small pumpkin; in organic quality)
4 apricots (in organic quality)
3 tbsp hazelnuts (45 g; in organic quality; available at Reformhaus®)
3 tbsp pumpkin seeds (45 g; in organic quality; available at Reformhaus®)
salt
pepper (in organic quality; available at Reformhaus®)
1 tsp turmeric powder in organic quality; available at Reformhaus®)
3 tbsp olive oil in organic quality; available at Reformhaus®)
1 carrot (in organic quality)
150 g bulgur (in organic quality; available at Reformhaus®)
4 tbsp Reformhaus® cranberries fully sweetened bio (60 g; available at Reformhaus®)
300 ml vegetable broth (in organic quality; available at Reformhaus®)
1 pinch chili flakes (in organic quality; available at Reformhaus®)
150 g yogurt (3.5% fat) (in organic quality)
1 tbsp lemon juice (in organic quality)
1 handful basil (5 g; in organic quality)

Instructions

1. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
2. Wash the pumpkin, remove the flesh and seeds, and slice the pumpkin meat into slices.
3. Wash the apricots, halve them, and remove the pits.
4. Cut the apricot halves into wedges.
5. Place the pumpkin slices and apricot wedges into a baking dish.
6. Add half of the hazelnuts and half of the pumpkin seeds.
7. Season the mixture with salt, pepper, and half a teaspoon of turmeric powder.
8. Drizzle everything with two tablespoons of olive oil.
9. Bake the mixture in the preheated oven for 20 to 25 minutes.
10. Stir the ingredients occasionally during the baking time.
11. Wash and peel the carrot.
12. Cut the carrot into small cubes.
13. Heat the remaining oil in a pot.
14. Sauté the carrot cubes, the remaining hazelnuts, and the remaining pumpkin seeds for three minutes over medium heat.
15. Add the bulgur and the cranberries to the pot.
16. Sauté the ingredients briefly.
17. Pour in the broth.
18. Let the mixture simmer for 5 to 7 minutes.
19. Remove the pot from the heat and let the bulgur swell.
20. Season the bulgur with chili, salt, and pepper.
21. Mix the yogurt with the remaining turmeric powder and the lemon juice.
22. Season the yogurt dip with salt and pepper.
23. Wash the basil and shake it dry.
24. Take the pumpkin out of the oven.
25. Plate the pumpkin.
26. Add the bulgur-cranberry mix.
27. Add the yogurt dip.
28. Sprinkle the dish with the basil leaves.
29. Serve the dish.

Nutrition per serving

kcal: 469
Protein: 13 g · Fett/Fat: 22 g · Carbs: 53 g