Ingredients
- Roasted Pumpkin
- 800g pumpkin, de-seeded and skin removed
- 4 Tbsp olive oil
- 2 red onions, sliced into thick wedges
- 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
- 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, roughly chopped
- 1 Tbsp coriander, roughly chopped
- Salt
- 2 Tbsp extra virgin olive oil
ROASTED PUMPKIN WITH HERBS
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, onion, oil, spices and seasoning, 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 and sweet onions are scattered over the pumpkin
- Drizzle any fragrant oil over as well and serve with the creamy yoghurt herb sauce
Comments
Pumpkins love a bit of spice and they love a cooling sauce - both complement the velvety sweet flesh of pumpkins. Serves 4
