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Roast pumpkin recipe with garlic yoghurt, almonds and spice

Neil Perry
Neil Perry

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Spice roast pumpkin with garlic yoghurt and almonds
Spice roast pumpkin with garlic yoghurt and almondsWilliam Meppem, styling Hannah Meppem

Spice roast pumpkin with garlic yoghurt and almonds.

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Ingredients

  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 350g Japanese pumpkin

  • 1 tbsp extra virgin olive oil

  • sea salt and freshly ground pepper

  • ½ cup toasted almonds, lightly chopped

  • ¼ cup fresh coriander leaves

For the garlic yoghurt dressing

  • ½ cup sheep's milk yoghurt

  • 1 clove of garlic, finely chopped

  • juice of ½ lemon

Method

  1. Step 1

    Preheat oven to 200C.

  2. Step 2

    In a frying pan over a medium-high heat, add the spices and dry fry for a few minutes until fragrant. Lightly crush in a mortar with a pestle.

  3. Step 3

    Remove the seeds from the pumpkin and, leaving the skin on, slice into chunks. Toss the pieces in the oil, seasoning and spices. Evenly spread on a roasting tray and place in the oven. Roast until golden and soft, about 30 minutes.

  4. Step 4

    For the yoghurt dressing, combine all the ingredients with some seasoning in a bowl.

  5. Step 5

    Place the pumpkin pieces on a large share platter. Drizzle the garlic yoghurt on top, scatter with almonds and coriander leaves then serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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