Pumpkins are not just for Halloween! They’re delicious, and are probably my favourite vegetable at this time of the year. They are also filled with the antioxidants alpha-carotene, beta-carotene and cryptoxanthin that boost the immune system and protect against winter colds.
Luckily for us there is an endless list of things to cook with them. For this simple recipe we combine it with spiced roasted whole chickpeas for some great crunch, and spicy yoghurt dressing to make a wholesome salad for a cold autumn day.
I’ve used a Delica pumpkin for this as it is particularly rich in flavour, but it tastes great with any orange flesh pumpkin or squash, including butternut squash. For a vegan version use Coconut yoghurt.
Cook: ca. 35-45 mins (depends on the type of squash) Prep: 15 mins
Ingredients (organic when available):
1 Tin chickpeas drained
1 Pumpkin (or squash) peeled and cut into 3 cm squares
1 Red chili (medium spice) deseeded and thinly sliced
4 Garlic cloves peeled and thinly sliced
2 Tablespoons coconut oil
1.5 Tablespoon ground turmeric
2 Tablespoon ground cumin
Juice of ½ lemon
3 Tablespoons Greek yoghurt (or coconut yoghurt)
3 Handfuls rocket leaves
Salt and black pepper
- Heat the coconut oil in a large roasting pan. Add the pumpkin, garlic, 1 tablespoon cumin, salt and pepper and mix together well so all the pumpkin is coated with spices. Roast for 25 -40 minutes (cooking time varies depending on the type of squash.
- In a smaller roasting try add the chick peas with ½ tablespoon each of cumin and turmeric. Stir to coat well and roast for ca. 20 minutes. Remove and allow to cool
- To make the dressing add the yoghurt, lemon juice and the remaining cumin and turmeric. Season with salt and pepper
- To assemble the salad add the rocket, pumpkin and chic peas in a large salad bowl. Add the spiced yoghurt dressing to taste and mix together.