RecipesSpiced Butternut Pumpkin with Pumpkin Seed Oil Yoghurt Dressing

  • Serves 2
  • Prep time 10 minutes
  • Cook time 35 minutes
  • GLUTEN FREE

    Spiced butternut pumpkin

  1. Preheat oven to 220ºC
  2. Cut pumpkin into 1cm wide, 5cm long wedges and place on a lined baking tray.
  3. Smash the garlic with the back of a knife, break into several pieces and scatter around the pumpkin.
  4. Drizzle with olive oil, sprinkle with salt and curry powder.
  5. Roast in the oven for 15 minutes or until golden and charring in places, turn and roast for a further 10 minutes until the same on the other side.

    Pumpkin-seed-oil-yoghurt dressing

  1. Mix yoghurt, cooked garlic, salt and lemon together, then spread onto your serving plate.
  2. Pour over pumpkin seed oil and scatter with chilli and coriander.
  3. Place pumpkin on top of yoghurt mix and scatter with pomegranate, pine nuts and a sprinkle of salt.