1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Adapt this recipe to suit your tastes and preferences.<\/p>\n
2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Substitute the pumpkin with butternut.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\u00a0<\/strong><\/h5>\n![\"The](\"http:\/\/blog.lifestylevacationclub.co.za\/wp-content\/uploads\/2018\/02\/The-Ultimate-Autumn-Treat-2_EDIT.jpg\")
<\/p>\n
The Good Stuff<\/strong><\/h5>\n1 kg pumpkin or butternut, chopped in large blocks<\/p>\n
3 tbsp. olive oil<\/p>\n
4 cardamom pods \/ cardamom spice to taste<\/p>\n
\u00bd tsp. cinnamon<\/p>\n
\u00bd tsp. allspice<\/p>\n
Large pinch salt<\/p>\n
10 sprigs coriander leaves<\/p>\n
1\u00bd tbsp. sesame seeds toasted<\/p>\n
\u00bd large red chilli, finely sliced in rings<\/p>\n
150 ml fat free yoghurt<\/p>\n
3 garlic cloves, crushed with the flat side of the knife blade<\/p>\n
The Elbow Grease:<\/strong><\/h5>\nPreheat the oven to 200\u00b0C.<\/p>\n
Place your cardamom spice into a bowl, OR crush the cardamom pods with a mortar and pestle to release the seeds, and crush the seeds (discarding the pods). Add the cinnamon, salt, allspice and olive oil.<\/p>\n
Cover the pumpkin pieces with the delicious mix you just made, add the whole crushed garlic cloves and cover with foil.<\/p>\n
Bake for +- 30 minutes or until the pumpkin begins to soften, then remove the foil. Cook until soft, with the edges slightly caramelised.<\/p>\n
Remove from the oven to let cool and discard the garlic.<\/p>\n
And that\u2019s it! Arrange the pumpkin pieces on a large platter or individual plates. Finish off with chilli slices on top, coriander sprigs (remove stalks) and sesame seeds. Dress with dollops of yoghurt. <\/em><\/strong><\/p>\nHappy holiday munching!<\/p>\n
[Recipe adapted from Discovery Healthy Food Studio https:\/\/www.discovery.co.za\/portal\/individual\/roasted-pumpkin-salad-with-chilli-yoghurt<\/a>]<\/p>\n
<\/p>\n1 kg pumpkin or butternut, chopped in large blocks<\/p>\n
3 tbsp. olive oil<\/p>\n
4 cardamom pods \/ cardamom spice to taste<\/p>\n
\u00bd tsp. cinnamon<\/p>\n
\u00bd tsp. allspice<\/p>\n
Large pinch salt<\/p>\n
10 sprigs coriander leaves<\/p>\n
1\u00bd tbsp. sesame seeds toasted<\/p>\n
\u00bd large red chilli, finely sliced in rings<\/p>\n
150 ml fat free yoghurt<\/p>\n
3 garlic cloves, crushed with the flat side of the knife blade<\/p>\n
The Elbow Grease:<\/strong><\/h5>\nPreheat the oven to 200\u00b0C.<\/p>\n
Place your cardamom spice into a bowl, OR crush the cardamom pods with a mortar and pestle to release the seeds, and crush the seeds (discarding the pods). Add the cinnamon, salt, allspice and olive oil.<\/p>\n
Cover the pumpkin pieces with the delicious mix you just made, add the whole crushed garlic cloves and cover with foil.<\/p>\n
Bake for +- 30 minutes or until the pumpkin begins to soften, then remove the foil. Cook until soft, with the edges slightly caramelised.<\/p>\n
Remove from the oven to let cool and discard the garlic.<\/p>\n
And that\u2019s it! Arrange the pumpkin pieces on a large platter or individual plates. Finish off with chilli slices on top, coriander sprigs (remove stalks) and sesame seeds. Dress with dollops of yoghurt. <\/em><\/strong><\/p>\nHappy holiday munching!<\/p>\n
[Recipe adapted from Discovery Healthy Food Studio https:\/\/www.discovery.co.za\/portal\/individual\/roasted-pumpkin-salad-with-chilli-yoghurt<\/a>]<\/p>\n
Happy holiday munching!<\/p>\n
[Recipe adapted from Discovery Healthy Food Studio https:\/\/www.discovery.co.za\/portal\/individual\/roasted-pumpkin-salad-with-chilli-yoghurt<\/a>]<\/p>\n