A perfect harvest dish, these oven-roasted veggies are a great recipe for your next gathering. Tossing the pumpkin and zucchini in dressing shortcuts you to great flavour. And the creamy Greek yogurt and herbed cream cheese dipping sauce is sure to demand a repeat performance.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups pumpkin slices (1/2 inch thick)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1/4 cup Philadelphia Herb & Garlic Cream Cheese Product
1/2 cup plain nonfat Greek-style yogurt
1 tsp. lemon zest
1/4 tsp. minced garlic
2 zucchini, cut lengthwise in half, then crosswise into 2-inch-thick slices
Bake 25 min. Meanwhile, mix cream cheese product, yogurt, lemon zest and garlic until blended; refrigerate until ready to use. Toss zucchini with remaining dressing.
Add zucchini to pumpkin on prepared baking sheet. Bake 15 min. or until pumpkin and zucchini are tender.
Serve pumpkin and zucchini with cream cheese sauce.
Kraft Kitchen Tips!
This savoury cream cheese sauce also makes a great dip for cut-up fresh veggies.
Stir 1/4 cup chopped fresh cilantro into cream cheese sauce before refrigerating as directed.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 190 mg
Carbohydrate 10 g
Fibre 1 g
Sugars 6 g
Protein 4 g
6 servings, 1/6 recipe (149 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.