Snacks & Sides

Snacks & Sides

Snacks & Sides

Satay roast pumpkin

Satay roast pumpkin

Satay roast pumpkin

SERVES 6

SERVES 6

SERVES 6

10 mins

10 mins

10 mins

Easy

Easy

Easy

This satay roast pumpkin can be served as a side dish or as a delicious roast pumpkin salad. We recommend serving with dairy free coconut yoghurt, roasted peanuts, mint leaves and our delicious Pic's peanut butter satay sauce.

SERVES 6

SERVES 6

SERVES 6

SERVES 6

10 mins

10 mins

10 mins

Easy

Easy

Easy

Ingredients
Ingredients
Ingredients
Ingredients

ROAST PUMPKIN

  • 1 kg Japanese pumpkin (cut into wedges)

  • 1 tbsp olive oil

  • 1/4 cup roasted peanuts

  • Mint (to garnish)

SATAY SAUCE

  • 1/3 cup crunchy peanut butter

  • 1 tbsp sesame oil (or olive oil)

  • 2 tbsp coconut yoghurt (+ extra to serve)

  • 1 tbsp tamari

  • 1 tbsp coconut sugar

  • 1 garlic clove (crushed)

  • 1/2 tsp chilli flakes (add to taste)

  • 1/4 tsp cumin

  • 2-3 tbsp water

Method
Method
Method
  1. Preheat oven to 200 degrees C.

  2. Lightly brush pumpkin with olive oil.

  3. Arrange on a lined baking tray and bake for 30-35 minutes or until soft, turn after 15-20 minutes.

  4. Meanwhile, prepare satay sauce. Combine all ingredients in a mixing bowl, mix well. Transfer to a dish to serve with the pumpkin.

  5. Arrange roast pumpkin on a bed of greens. Serve with toasted peanuts, mint, satay sauce and/or coconut yoghurt.

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WELLNESS & LIfestyle

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WELLNESS & LIfestyle

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© 2024 Healthy Luxe.

Stay up to date with special offers, exclusive recipes and many more health tips.

© 2024 Healthy Luxe.

Stay up to date with special offers, exclusive recipes and many more health tips.

© 2024 Healthy Luxe.