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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.