Moroccan Roast Pumpkin with Green Goddess Dressing

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Kent pumpkin, skin on (1/4 large) 900 g

Olive oil 2 tbs

Moroccan spice blend 1 tbs

Ground cinnamon 1/2 tsp

Cayenne pepper Pinch

Canned lentils, drained, rinsed 400 g

Green onions, thinly sliced 2

Medjool dates, pitted, sliced (6) 100 g

Dry roasted smoked almonds, roughly chopped 1/2 cup

Flat leaf parsley leaves 1/2 cup

Small mint leaves 1/4 cup


  1. Preheat the oven to 220°C fan forced. Grease a large roasting. Cut the pumpkin into 4 thick wedges. Arrange in the pan in a single layer.
  2. Combine oil, spice blend, cinnamon and cayenne, season with salt. Spoon over the pumpkin, turn to coat. Roast for 40-45 minutes, turning after 30 minutes or until the pumpkin is golden and tender. Cool 10 minutes.
  3. Pour 80mL of the Birch & Waite Green Goddess Dressing into a bowl. Add the lentils, green onions, dates, almonds and herbs. Season with salt and pepper. Stir gently to combine.
  4. Transfer pumpkin to serving plates. Spoon over the lentil mixture. Drizzle with extra Birch & Waite Green Goddess Dressing. Serve.

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