Marinated Oven Pumpkin with Lime, Honey and Chilli Glaze and Mint Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Hokkaido pumpkin (se)
- 1 teaspoon, heaped curry powder
- 0.25 teaspoon ¼ cumin
- 2 tablespoon oil, e.g. rapeseed oil
- 1 lime (s)
- 1 tablespoon honey
- 0.5 ½ chilli pepper (s)
- 1 cup yogurt
- 0.5 teaspoon ½ cumin
- 0.5 ½ bunch mint
- 1 clove garlic
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin and cut in half. Remove the seeds and fibrous material. Then cut the pumpkin into wedges. Marinate with a mixture of salt, pepper, curry, cumin and oil. Place on a baking sheet and bake in the oven at 180 ° C for about 25 minutes.
- In the meantime, mix the lime juice with honey and the finely chopped chilli pepper.
- For the mint dip, mix yoghurt with cumin, finely chopped mint and clove of garlic, season with salt and pepper.
- When the pumpkin is soft, glaze it with the honey, lime and chilli mixture using a brush and slide it back into the oven for another 4 minutes.
- Then arrange on a plate. Serve the extra dip. The dish is enough for 2 people as a main course.
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