Roasted Pumpkin with
Greek Yogurt Lemon Sauce
By Chef Wei Shan Tan
Components:
Greek Yogurt Sauce
Roasted Pumpkin
Greek Yogurt Lemon Sauce
Ingredients:
CP-Meiji Natural Greek Style Yogurt 100g
Lemon Juice 15g Garlic, minced 2 cloves
Chives 1 tbsp
Salt, to taste
Pepper, to taste
Steps:
Prepare all the ingredients beforehand, mince the garlic, and slice the chives.
In a mixing bowl combine the greek yogurt, lemon juice, garlic, chives, and mix well.
Season with a touch of salt and pepper and adjust to your liking.
Keep in the chiller till needed.
Roasted Kabocha Pumpkin
Ingredients:
Kabocha Pumpkin 300g
Olive Oil 2 tbsp
Salt, to taste
Steps:
Preheat the oven to 180°C.
Wash the pumpkin and cut to desired size. Remove pumpkin seeds.
In a mixing bowl, add the pumpkin and drizzle with olive oil and salt. Mix well.
Place pumpkin onto a baking tray layered with a baking paper.
Roast for 13-16 minutes or until cooked through.
Assembling:
On a plate, take a dollop of yogurt sauce and spread in the middle.
Place the roasted pumpkin over the sauce and add additional smaller scoops of yogurt on top.
Drizzle with olive oil, sea salt, and sliced parsley.
Nutritional Spotlight
Natural Greek Style Yogurt
Experience a premium yogurt experience with quality ingredients. CP-Meiji Natural Greek Style Yogurt boasts no added sugar and is made with quality fresh milk for a smooth, creamy texture.
CP-Meiji Natural Greek Style Yogurt | 1kg
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Yoghurt (Milk Solids, Milk Cream, Fresh Milk, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Bifidobacterium lactis)
