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.
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.
- pumpkin 1-1.2 kilogram, cut into 3cm chunks (you can leave the skin on)
- olive oil 1 tablespoon
- liquid honey (or pure maple syrup) 2-3 teaspoons
- natural unsweetened yoghurt ⅓ cup (use coconut yoghurt for dairy-free)
- tahini 1 tablespoon (check label if eating gluten free)
- garlic 1 clove, finely minced
- dukkah 2-3 tablespoons
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!