Honey-roast pumpkin with tahini yoghurt and dukkah

This is one of my favourite ways to eat pumpkin – roasted with honey to amplify it’s natural sweetness, then drizzled with creamy, tangy tahini yoghurt and scattered with dukkah for crunch and extra nutty flavour.
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish, Snacks and Sides
Servings 6
Dairy Free, Gluten Free


  • 1-1.2 kg pumpkin cut into 3cm chunks (you can leave the skin on)
  • 1 tablespoon olive oil
  • 2-3 teaspoons liquid honey or pure maple syrup
  • cup natural unsweetened yoghurt use coconut yoghurt for dairy-free
  • 1 tablespoon tahini check label if eating gluten free
  • 1 clove garlic finely minced
  • 2-3 tablespoons dukkah


  • Preheat oven to 200°C. Line an oven tray with baking paper.
  • On lined tray, toss pumpkin with olive oil and honey. Season with salt and pepper. Roast for about 30 minutes until tender and caramelised.
  • Mix yoghurt, tahini and garlic, and season to taste with salt and pepper.
  • To serve, dress pumpkin with tahini yoghurt and scatter over dukkah.

Top tip:

  • To make cutting a whole or half pumpkin easier, microwave it for about 8 minutes first to soften it – you’ll really notice the difference!


You could use any kind of pumpkin for this – crown, butternut, buttercup or any of the other variations you can get nowadays. Use coconut yoghurt in the tahini yoghurt if you want it to be dairy-free. If you can’t find dukkah in your supermarket, try a gourmet food store or a health shop. Serve this with my Arabian roast chicken, pomegranate sauce and pilav, asparagus fattoush and beetroot, spiced almond, date and feta salad for a Middle Eastern feast.