Ingredients
- Serves 4
- 800g pumpkin, de-seeded and skin removed
- 4 Tbsp olive oil
- 8 cloves garlic, left in skin, slightly squashed
- Generous pinch dried chilli flakes, or 2 whole dried chillies
- 1 tsp cumin seeds
- ½ tsp coriander seeds, lightly crushed
- 1 sprig fresh rosemary
- 4 gratings fresh nutmeg
- Sea salt and freshly cracked black pepper
- Tahini sauce
- 100 ml greek yoghurt
- 2 Tbsp sour cream or crème fraiche
- 1 lemon, juice of ½
- 2 Tbsp tahini paste
- 2 Tbsp parsely, rougly chopped
- 1 Tbsp coriander, roughly chopped
- Salt
- 2 Tbsp extra virgin olive oil
ROAST PUMPKIN WITH SPICES
Method
- Preheat oven to 190C and place a large roasting pan in the oven to heat up
- Cut the pumpkin into 8 even sized wedges and place into a large bowl
- Add the garlic, oil and spices, season, toss together to coat the pumpkin well
- Place a large piece of baking paper onto the tray and pour the contents including all the seeds onto it spreading the pumpkin out so it evenly bakes
- Cook the pumpkin for about 20 minutes or until it is golden brown and caramelised and the flesh is tender
- Whilst the pumpkin is cooking make the refreshing sauce
- Add the yoghurt and sour cream into a bowl, add the tahini, lemon juice and season lightly, mix well to combine
- Add the herbs and half the amount of olive oil and stir to combine
- Taste and adjust if necessary
- Put into a clean serving bowl and drizzle over the remaining oil
- Chill until required
- To assemble: When the pumpkin is cooked place onto a large platter, ensuring all the toasted seeds, roasted garlic are scattered over the pumpkin, drizzle any fragrant oil over as well and serve with the creamy yoghurt herb
Comments
I love roasted pumpkin as the flavour intensifies whilst the flesh softens to an almost silky texture. Sprinkling it with herbs and spices will lift the pumpkin and it can partner well with many cuisines.
Thanks to Rosedale Orchard for providing the pumpkin used in the demonstration at the market.
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