There are several new types of pumpkin on the market and I’ve used a butterkin for this recipe. Crown and butternut are also delicious or use your own favourite.
Serves: 8
INGREDIENTS
1 medium pumpkin (I used a butterkin)
olive oil sea salt and ground pepper ground nutmeg
To serve
1 cup coconut yoghurt or regular thick yoghurt
¼ cup dukkah of choice (I used hazelnut)
fresh mint leaves
METHOD
Preheat the oven to 180°C fan bake.
Cut the pumpkin into wedges and remove the seeds.
Place on a lined baking tray and brush with olive oil. Sprinkle with salt, pepper and a little nutmeg.
Roast until tender and lightly golden, turning once during cooking. Set aside until just warm or room temperature.
To serve: Arrange the pumpkin on a serving plate and top with dollops of yoghurt. Sprinkle over the dukkah, mint leaves and a grind of pepper.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.