Ingredients

500 g pumpkin, peeled, cut into 2cm cubes

2 tablespoons olive oil

1/2 cup walnuts

3/4 cup reduced-fat plain yoghurt

2 teaspoons Moroccan seasoning

1 tablespoon fresh coriander leaves, roughly chopped

Method

1 Preheat oven to 200c/180c Fan-forced

2 Place pumpkin on a baking tray lined with baking paper (optional). Drizzle with oil and toss to combine

3 Roast for 20 to 25 minutes or until pumpkin is tender. Set aside for ten minutes to cool

4 Process walnuts until roughly chopped. Add pumpkin, yoghurt, seasoning and coriander. Season with salt and pepper

5 Process until just combined

6 Serve