Oven Roasted Moroccan Pumpkin

Oven Roasted Moroccan Pumpkin is a delicious way to prepare pumpkin and is a very simple recipe to make. These make a wonderful side dish to go with a main meal or serve it with some Labneh smeared on a plate or with Yogurt Tahini Sauce, and it will create a dish that is ideal to serve as part of a Middle Eastern or Moroccan themed meal.

Make your own Spice Mix

I suggest you try to make your own Moroccan Spice Mix (Ras El Hanout) as it is really simple to do. I also have instructions on how to make your own Labneh either right from scratch or from natural or Greek yogurt if you are interested. If you already have sugar free yogurt, then it can be as simple as adding a little salt and lemon juice and simply straining it in your fridge for 1-2 days. Labneh is expensive to buy, so it is worth while doing yourself.

How To Serve this Dish

Try this dish served with Oven Roasted Harissa Beans along side Lamb Tagine  with Eggplant (slow cooked shanks or diced lamb) and you will have a delicious Moroccan feast, fit for a king. Add some Oven Roasted Moroccan Cauliflower and Cauliflower Cous Cous and you will be in food heaven.

I really have to thank my local Moroccan restaurant. Moorish Blue in Sydney, for inspiring me to make all of this wonderful food. I made all of these dishes for dinner for my husband last week, and I have to say that it is the most amazing low carb meal I have ever made, and it was all pretty simple to make.

I hope you find the time to make some of these amazing recipes, all of which are low carb and low sugar, and taste absolutely amazing.

Besseha بالصحة

Kxx

Oven Roasted Moroccan Pumpkin

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Course: Main Course, Vegetable

Cuisine: Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Moroccan

Keywords: Moroccan, oven roasted pumpkin, pumpkin

Servings: 6 serves

Ingredients

• 3 cups /700 gms diced Japanese/Kent pumpkin with skin on-3/4 inch/2 cm squares
• 1.5 tablespoons Moroccan Spice Mix -less for a more subtle taste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon Sumac powder optional
• 2 tablespoons EVOO-extra virgin olive oil
• Salt to taste

Yoghurt Tahini Sauce

• 1/2 cup natural Greek Yoghurt- sugar free
• 2 tablespoons tahini
• 1/2 teaspoon minced garlic
• Juice of 1/2 lemon- or to taste
• Salt to taste

Garnish Options

• pepita seeds or chopped almonds/pistachio or pinenuts
• chopped coriander

Instructions

• Sprinkle Moroccan season mix, sumac and cumin seeds over the pumpkin. Toss pumpkin till spice mix is evenly distributed.
• Add the olive oil and toss through till it is well distributed.
• Bake on a tray in the hot oven for 35-40 minutes or until the pumpkin starts to caramelise and is cooked through. Turn pumpkin after 20 minutes for more even cooking.
• Season with salt and serve.

To Make the Yogurt Tahini Sauce

• Blitz all ingredients in a food processor, or blend by hand and serve with Oven Roasted Moroccan Pumpkin or any other Moroccan inspired dish such as Oven Roasted Moroccan Cauliflower.

Serving Suggestions

• Serve with a smear of labneh on the plate (click for recipe) or serve with Yoghurt Tahini Sauce. This dish is also delicious eaten on it's own straight from the oven.
• Roasted pepitas (sunflower seeds) and freshly chopped coriander sprinkled on top of this dish finishes it off beautifully. Plain Greek yoghurt would also work as an accompaniment if you add a little salt, lemon juice and olive oil to it and mix well before using.

Variations

• Slice pumpkin into thin wedges and cook till caramelized for a variation on serving.
• Cut pumpkin into finger shapes and create oven fry's instead of cubes and serve with Yoghurt Tahini Sauce for a snack.
• Left over baked pumpkin tastes delicous in a simple salad- if there is any!!

Nutritional Information

Serving: 1serve | Calories: 204kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Fiber: 3g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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