Roasted Pumpkin with Savory Granola and Soy Yogurt Dip by @fitgreenmind

1h
Medium

3 servings

🎃

900 g

Pumpkin

🫒

30 ml

Oil

🧂

3 g

Salt

🌶️

2.3 g

Paprika Powder

🟤

2.1 g

Cumin

🌿

1 g

Ground Coriander

🥣

75 g

Soy Yogurt

🍶

5 ml

White Wine Vinegar

🧂

Salt

🌶️

5 ml

Chili Sauce

🌾

50 g

Puffed Quinoa

🌶️

30 g

Seed Mix

🧂

Salt

🌿

0.5 tsp

Cumin

🍁

15 ml

Maple Syrup

Preparation Steps

  1. Step 1/16

    Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/16

    Cut the small pumpkin into evenly sized wedges, removing the seeds and tough inner fibers.

    small pumpkin
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Place the pumpkin wedges in a mixing bowl and drizzle with 2 tbsp olive oil.

    small pumpkin
    olive oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/16

    Season the pumpkin with 1 tsp paprika powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and salt to taste.

    paprika powder
    ground cumin
    ground coriander
    salt
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/16

    Toss the pumpkin wedges until they are evenly coated with the oil and seasonings.

    small pumpkin
    olive oil
    paprika powder
    ground cumin
    ground coriander
    salt
    🥣mixing bowl

  6. Step 6/16

    Spread the seasoned pumpkin wedges in a single layer on the lined baking sheet.

    small pumpkin
    🍪baking sheet

  7. Step 7/16

    Bake the pumpkin for 20 to 25 minutes, until tender and browned at the edges.

    small pumpkin
    🍪baking sheet

  8. Step 8/16

    Combine 5 tbsp soy yogurt, 1 tsp white wine vinegar, 1 tsp chili sauce, and salt to taste in a clean mixing bowl.

    soy yogurt
    white wine vinegar
    chili sauce
    salt
    🥣mixing bowl
    🥄measuring spoons

  9. Step 9/16

    Stir the soy yogurt mixture until smooth, then set the dip aside.

    soy yogurt
    white wine vinegar
    chili sauce
    salt
    🥣mixing bowl
    🥄spatula

  10. Step 10/16

    Add 50 g puffed quinoa and 30 g mixed seeds to a dry frying pan.

    puffed quinoa
    mixed seeds
    🍳frying pan

  11. Step 11/16

    Toast the quinoa and seeds over medium heat, stirring often, until fragrant and lightly golden.

    puffed quinoa
    mixed seeds
    🍳frying pan
    🥄spatula

  12. Step 12/16

    Season the toasted quinoa mixture with a little salt and the remaining 1/2 tsp ground cumin.

    salt
    ground cumin
    🍳frying pan
    🥄measuring spoons
    🥄spatula

  13. Step 13/16

    Add 1 tbsp maple syrup to the pan and stir until the granola is lightly caramelized.

    maple syrup
    puffed quinoa
    mixed seeds
    🍳frying pan
    🥄measuring spoons
    🥄spatula

  14. Step 14/16

    Transfer the savory granola to a bowl or plate and let it cool until crisp.

    puffed quinoa
    mixed seeds
    maple syrup
    🥣mixing bowl
    🥄spatula

  15. Step 15/16

    Divide the roasted pumpkin wedges among 3 serving plates and add the soy yogurt dip.

    small pumpkin
    soy yogurt
    🍽️serving plate
    🥄spatula

  16. Step 16/16

    Sprinkle the cooled savory quinoa granola over the pumpkin and serve immediately.

    puffed quinoa
    mixed seeds
    maple syrup
    🍽️serving plate

Composition

Ingredients

Types

Seasonings, Spices, Plant-based Dairy, Vinegars, Sauces, Grains, Sweeteners

Ingredients

Pumpkin, Oil, Salt, Paprika powder, Cumin, Ground coriander, Soy yogurt, White wine vinegar, Chili sauce, Puffed quinoa, Seed mix, Maple syrup

Allergens

Soy, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

280 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 31g, Dietary fiber: 7g, Total fat: 15g, Saturated fat: 2g, Sugars: 9g, Sodium: 430mg

Nutritional Information

Minerals

Potassium: 530mg, Magnesium: 105mg, Iron: 3.2mg, Zinc: 2.1mg, Calcium: 75mg

Vitamins

Vitamin A: 750µg RAE, Vitamin C: 18mg, Vitamin E: 2.4mg, Vitamin K: 11µg, Folate: 43µg

Preparation

Time Information

Preparation

35 minutes

Cooking

25 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, baking sheet, parchment paper, frying pan, spatula, measuring spoons, serving plate

Appliances

oven

Type

Type

Type Of Dish

Main Course, Side Dish, Snack

Occasions

Lunch, Dinner, Autumn, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Modern European, German

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Caramelized, Crunchy, Creamy, Crispy

Flavors

Savory, Smoky, Earthy, Sweet, Tangy, Spicy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave soy yogurt dip out longer than 2 hours), fridge : 3 days (Store pumpkin, dip, and granola in separate airtight containers,Keep at or below 4°C (40°F),Reheat pumpkin in the oven before serving,Keep granola dry to preserve its crunch), freezer : 2 months (Freeze roasted pumpkin in an airtight container,Do not freeze the soy yogurt dip or granola for best texture,Thaw pumpkin in the refrigerator before reheating)