Recipe - Roasted Pumpkin With Spiced Yoghurt Dressing

1 kg Butternut or Jap pumpkin
2 Onions
One half teaspoon Caraway seeds
One half teaspoon Black mustard seeds
Salt and pepper

DRESSING
1 cup Natural yoghurt
One half Lemon; juice of
1 tablespoon Finely chopped mint
One half teaspoon Ground cumin
One half teaspoon Ground allspice

1. Preheat oven to 180deg.C.

2. Remove seeds from pumpkin and cut into chunks there is no need to peel
the pumpkin. Peel onions and cut into wedges.

3. Place pumpkin and onions on a baking tray and sprinkle over the seeds,
seasoning and drizzle or spray with olive oil. Bake for about 30 minutes or
until the vegetables are tender.

4. Mix together the dressing ingredients and season to taste.

5. Remove pumpkin and onion from oven and place in serving dish. Spoon over
some dressing and serve as an accompniment to grilled meat.

Recipe supplied by Loreena Kuss, Queensland Fruit and Vegetable Growers,
P.O. Box 19. Brisbane Market, 4106.

Converted by MC_Buster.

Per serving: 99 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g
Protein; 24g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.