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Roasted Hokkaido Pumpkin and Grünkern recipe

Roasted Hokkaido Pumpkin with Grünkern and Yoghurt Dressing

A simple dish that takes full advantage of a fall favorite. Hokkaido Pumpkin. Roasted pumpkin is delicious served over Grünkern, together with walnuts and a lemon and herb yoghurt dressing. Serve as a vegetarian main or side. 

Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 496 kcal
Author Elle

Ingredients:

  • 1 cup uncooked Grünkern (200 g)
  • 1 small Hokkaido pumpkin, cut into thin wedges (max 1 kg)
  • 3 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon (Ceylon)
  • Sea salt, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon rind (from an organic lemon)
  • 1 small red onion, thinly sliced
  • handful of walnuts, lightly roasted and coarsely chopped
  • garnish with fresh cilantro

For the yoghurt dressing:

  • 1 170 g container Greek yoghurt
  • 2 tablespoons chopped fresh cilantro or mint (or a mix of both)
  • 1 teaspoon finely grated lemon rind (from an organic lemon)
  • 1 tablespoon freshly squeezed lemon juice

Method:

  1. Preheat oven to 400°F / 200°C and line a tray with parchment paper.


  2. Cook the Grünkern according to package instructions; for about 30 minutes. Drain well and transfer to a bowl.


  3. Meanwhile, combine 2 tablespoons olive oil and the spices in a small bowl, transfer the pumpkin on to the prepared tray and toss with oil mixture until vegetables are well coated (I use my hands). Spread in a even layer and season with a little salt.


  4. Transfer to the oven and roast for 30 minutes, until the pumpkin is tender.


  5. Prepare the yoghurt dressing; combine the dressing ingredients in a small bowl, season with salt to taste.


  6. Add add the remaining 1,5 tablespoons olive oil and lemon juice to the Grünkern. Stir to combine. Spoon the Grünkern onto a large platter (or serving plates) and top evenly with the roasted pumpkin. Spoon over a little yoghurt dressing and sprinkle with the lemon rind, red onion and roasted walnuts. Garnish with fresh cilantro. 


  7. Serve remaining yoghurt dressing on the side and enjoy!


Tips: