Loaded Butternut With Herbs, Chilli & Apricot

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By Liv Kaplan

Loaded Butternut With Herbs, Chilli & Apricot

Name: Loaded Butternut With Herbs, Chilli & Apricot
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 butternut pumpkin; ½ tsp cinnamon, ground; ½ tsp cumin, ground; 4 tbsp olive oil; Salt and pepper, to taste; 1 cup “Greek” coconut yoghurt; 3 tbsp tahini; ½ tsp hot sauce; Salt and pepper, to taste; ½ bunch coriander; ½ bunch mint; 1 lemon, juiced; 1 clove garlic, crushed; ½ cup olive oil; Salt and pepper, to taste; ½ cup pine nuts, toasted; 8 dried apricots, finely chopped

5 steps

Prep:30minCook:30min

You may have tried loaded potatoes but have you ever thought about loaded pumpkin? This show stopping “side” will take centre stage on the table and is guaranteed to outshine everything, both in looks and taste. This is a must make.

Updated at: Thu, 17 Aug 2023 04:49:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories468.1 kcal (23%)

Total Fat41.5 g (59%)

Carbs25.1 g (10%)

Sugars10.6 g (12%)

Protein4.5 g (9%)

Sodium164.2 mg (8%)

Fiber4.3 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat an oven to 220°C

OvenPreheat

Step 2

Slice the pumpkin in quarters and scrape out the seeds. Sprinkle over cinnamon, cumin and salt and pepper. Coat generously with olive oil and place in the oven to bake for about 30 minutes until soft.

Step 3

Meanwhile combine the coriander, mint, lemon, garlic, salt and pepper in a small food processor. You can do this by hand too in a mortar and pestle, or in a bowl. Make sure to chop the herbs finely.

Step 4

Prepare the yoghurt sauce by adding the yoghurt, tahini and hot sauce to a bowl. Stir until no lumps remain. Season with salt and pepper.

Step 5

To serve, drip the yoghurt sauce over the pumpkin, top with coriander sauce, pine nuts and apricots.

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