A roast pumpkin dish that’s sure to be a hit with every guest at your table.
A Christmas feast is nothing without the sides that give it substance. With hints of paprika, cumin and honey, this roasted pumpkin is a side dish with star-of-the-show potential.
Prep time 10 mins
Cooking time 45 mins
Serves 10-12
Ingredients
- 2kg Japanese pumpkin, skin on, cut into 2cm thick wedges
- 2½ tbsp Italian Extra Virgin Olive Oil
- 2 tsp Red Gum Honey
- 1½ tsp Smoked Paprika
- ½ tsp Chilli Powder
- ½ tsp Ground Cumin
- Finely grated rind and juice of ½ lemon
- 250g Greek-style natural yoghurt
- 1 garlic clove, finely chopped
- Mint leaves and flat-leaf parsley leaves, to serve
- Coarsely chopped Dry Roasted Australian Almonds, to serve
Method
- Preheat oven to 200°C. Toss pumpkin, oil, honey, spices and lemon rind in a large bowl to coat evenly, season to taste. Spread on a large baking tray lined with baking paper and roast, turning occasionally, for 40-45 minutes until tender and golden brown.
- Meanwhile, stir yoghurt, garlic and lemon juice in a bowl to combine, season to taste.
- To serve, spread yoghurt sauce in the base of a serving platter, top with pumpkin wedges and scatter with mint and parsley.
For a main course, pair this delightful recipe with Our Simple Baked Snapper Recipe With Coriander-Walnut Salsa, or, for a full menu, Julia Ostro’s Irresistible Christmas Recipes.