Golden Butternut Pumpkin, on Lemon Garlic Yoghurt, and Finished with a Pistachio Cranberry Crumb

40 min
0 calories
from $29.85 for 0 servings · $29.85/serving

Bring bright, celebratory flavour to your summer Christmas feast with golden maple roasted butternut pumpkin. Served over a velvety bed of lemon garlic Greek yoghurt and showered with a vibrant pistachio and cranberry chimichurri, crunchy pumpkin seeds, and sweet roasted red onion. Light, colourful, and effortlessly elegant, this stunning side dish brings a refreshing touch of festive magic to your warm holiday table!

Number of servings

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $29.85/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Oven
Lined Baking Trays

1 Prepare Ingredients

Cut pumpkin in half lengthways. Then cut each half in 3 lengthways, making a total of 6 wedges. Peel and cut red onion into wedges. Zest lemon and cut into wedges. Pick parsley leaves and dice, discarding stems. Peel and mince garlic. Dice pistachios and cranberries.

2 Roast Pumpkin

Place pumpkin onto a lined tray. Season with olive oil, salt and maple syrup. Roast in the oven for 30 minutes. Then add onion wedges and pumpkin seeds and cook for another 5-10 minutes.

3 Make Cranberry Topping

In a bowl mix together parsley, cranberries, pistachios, lemon zest, half garlic and 1/2 cup extra virgin olive oil. Season with salt and set aside,

4 Make Lemon Garlic Yoghurt

In a bowl mix together yoghurt, remaining garlic and a squeeze of lemon juice to taste. Season with salt and set aside.

5 You Plate It!

Spread lemon and garlic yoghurt onto a platter. Top with roasted pumpkin and onion. Top with pumpkin seeds and pistachio and cranberry chimichurri.

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