Pumpkin with yoghurt sauce & pine nuts
Do you love Nagi from RecipeTinEats? Her recent cameo on The MasterChef has raised her profile in kitchens across Australia and her recipes come across my social media feed every day. Which is where I first came across her recipe for roasted pumpkin with yogurt sauce and pine nuts. The photographs of her original recipe look AMAZING and I just couldn’t resist trying to modify the recipe to suit fodmappers. While omitting garlic and substituting ingredients is relatively easy, the toughest ingredient in this recipe is the hero - pumpkin. Jarrahdale or Kent are the most suitable pumpkin varieties with a recommended low fodmap serving size of 75g. Unfortunately, Butternut and squash contain higher amounts of fermentable carbohydrates. So if you want to stretch this side-dish to increase the serving size, there are two options: either make the recipe as Nagi envisioned it and be prepared for the fact that this will be a SMALL side dish containing 4 low fodmap serves. Or… use 300g Jarrahdale pumpkin (containing fructan) combined with 300g of sweet potato (containing mannitol). It will still be a side dish containing 4 low fodmap serves, but each individual will end up with more on their plate. Either way - it’s delicious! Well done Nagi. We love it!
INGREDIENTS
300g Jarrahdale pumpkin, peeled (up to 75g is the recommended low fodmap serving size)
1 tbsp garlic-infused olive oil
Salt and pepper
LEMON YOGHURT SAUCE
1/2 cup lactose-free Greek yoghurt
1 tbsp lemon juice
1 tbsp garlic-infused olive oil
Salt and pepper to taste
GARNISHES
2 tbsp pine nuts, lightly toasted for an added depth of flavour
Coriander leaves do not contain fodmaps, you don’t need to be precise
METHOD
Mix sauce ingredients together and let flavours develop while the pumpkin is cooking.
Cut pumpkin into cubes. Toss well in olive oil and seasonings. Spread on try and roast in medium oven for 10 minutes. Turn and continue cooking until roasted, but not mushy – about 20-25 minutes in total.
Pile the pumpkin onto a plate, drizzle with yoghurt sauce and garnish with toasted pinenuts and coriander leaves.