Roast pumpkin recipe with garlic yoghurt, almonds and spice

Neil Perry
Spice roast pumpkin with garlic yoghurt and almonds
Spice roast pumpkin with garlic yoghurt and almonds Photo: William Meppem, styling Hannah Meppem

Spice roast pumpkin with garlic yoghurt and almonds.


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


1. Preheat oven to 200C.

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

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