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.
- 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
- ⅓ 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.
- 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.