This is a wonderful dish that beautifully marries multiple flavors, which evoke a hint of sweetness and spice. Wedges of pumpkin are caressed with a drizzle of extra virgin olive oil and a dust of cinnamon, which intensifies their spectacular flavor. The pumpkin is then rested over a bed of baby spinach and dressed with generous spoonfuls of lush yogurt and tahini dressing. The finishing touch is a scattering of ruby pomegranate jewels rich in vitamin C and freshly chopped garden herbs that make this a truly amazing pleasure to eat.
It’s a meal that makes a great side to oven roasted salmon or can easily be enjoyed on it’s own boosted with black beans dressed with lemon, olive oil and a hint of chilli.
This recipe can be found on my Healthy Chef App, and is also wonderful as a nourishing afternoon snack straight out of the fridge. Any leftover roasted pumpkin can be used to make a pumpkin spice smoothie or thrown into a hash for breakfast.
Pumpkin is a great source of beta-carotene, which help support a healthy immune system. Pumpkin is also a good source of soluble fiber, which studies have shown are good for your gut bacteria, and will help keep you regular and fill you up.
The potassium in pumpkins also helps restore the body’s balance of electrolytes. Adding cinnamon, studies suggest, can assist in stabilizing blood sugar levels.
Greek style yogurt and tahini dressing will add a boost of protein and probiotics — also good for gut health — while baby spinach and other greens provide antioxidants and folic acid.
You can also use rehydrated goji berries in place of pomegranate, and add a scattering of pumpkin seeds, roasted walnuts or pistachio on top.