Name: Roasted pumpkin with almonds and pine nuts
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1.3 kilogram pumpkin, cut into 3cm wedges; 1/2 cup (80g) almonds; 2 tablespoon pine nuts; 1 1/2 cup (300g) couscous; 2 cup (500ml) salt-reduced chicken stock; 1 tablespoon olive oil; 1/2 cup chopped coriander; 1/2 cup (140g) greek-style yoghurt, to serve

Roasted pumpkin with almonds and pine nuts

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1.3 kilogram pumpkin, cut into 3cm wedges

1/2 cup (80g) almonds

2 tablespoon pine nuts

1 1/2 cup (300g) couscous

2 cup (500ml) salt-reduced chicken stock

1 tablespoon olive oil

1/2 cup chopped coriander

1/2 cup (140g) greek-style yoghurt, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Place pumpkin in a large baking pan. Spray with cooking oil spray and season well. Bake for 45 mins, until tender and browned.

2.Meanwhile, spread almonds and pine nuts over a baking tray. Roast for 5-7 mins, until golden. Coarsely chop and transfer to a bowl.

3.Place couscous in a heatproof bowl. Combine stock and oil in a saucepan on high heat and bring to boil. Pour stock mixture over couscous, cover with plastic wrap and stand for 10 mins. Fluff up couscous with a fork. Season to taste.

4.Spoon couscous onto serving plates. Top with pumpkin and scatter over nut mixture and coriander. Drizzle with yoghurt to serve.

We kept the skin on the pumpkin for this recipe. It tastes good, and gives the dish a great look, too. why not give it a try?
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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