🍽️ Roasted Pumpkin with Spicy Peanut Dressing

Name: Roasted Pumpkin with Spicy Peanut Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g pumpkin flesh (with skin, deseeded Hokkaido); 2 tbsp olive oil; 8 garlic cloves (to taste); 1 small fresh red chili pepper; 2 garlic cloves; 20 g roasted peanuts (coarsely chopped); cayenne pepper; salt; 1 tbsp lemon juice; 0.5 tsp honey; 2 tbsp olive oil; cilantro (or parsley leaves)

176 kcal · 30 min · 4 servings

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Ingredients

600 g pumpkin flesh (with skin, deseeded Hokkaido)
2 tbsp olive oil
8 garlic cloves (to taste)
1 small fresh red chili pepper
2 garlic cloves
20 g roasted peanuts (coarsely chopped)
cayenne pepper
salt
1 tbsp lemon juice
0.5 tsp honey
2 tbsp olive oil
cilantro (or parsley leaves)

Instructions

1. Wash the pumpkin and cut it into eight large wedges. You do not need to peel it, as the skin will soften during baking.
2. Preheat your oven to 200 degrees Celsius.
3. Brush the pumpkin wedges with olive oil.
4. Place the wedges on a baking tray and put them in the oven.
5. Bake the pumpkin for about 15 to 20 minutes until it is tender but still firm to the bite.
6. Add the unpeeled garlic cloves to the tray during the last few minutes of baking if you like.
7. Remove the seeds from the chili pepper and cut it into thin strips.
8. Peel the garlic cloves.
9. Whisk lemon juice, a pinch of cayenne pepper, salt, honey, and oil together in a bowl.
10. Squeeze the garlic directly into the sauce and stir it in.
11. Fold in the chili strips and peanuts into the dressing.
12. Finally, adjust the seasoning of the sauce with salt and spices to taste.
13. Remove the pumpkin from the oven and place two wedges on each plate.
14. Place one roasted garlic clove on top of the wedges.
15. Drizzle the dish with the dressing.
16. Garnish the plates with fresh coriander and serve the pumpkin.

Nutrition per serving

kcal: 176
Protein: 4 g · Fett/Fat: 13 g · Carbs: 12 g