Ingredients
- ½ pumpkin, unpeeled, cut into 2cm thick wedges
- 2 sweet potatoes, unpeeled, sliced into 2cm thick slices
- 1 garlic bulb, halved widthways
- 1 bunch of thyme
- 3 tablespoons olive oil
- salt and pepper
- 60 grams butter
Garlicy Yoghurt
- 200 grams greek yoghurt
- juice of 1 lemon
- 1 tablespoon garlic infused olive oil
- salt and pepper
To Serve
- 6 teaspoons Dukkah
Instructions
- Preheat the oven to 240 °C.
- Place the pumpkin, sweet potato and garlic onto a tray lined with baking paper. Drizzle with olive oil. Scatter the thyme over the top and then season with salt and pepper.
- Roast for 15-20 minutes. Add the butter to the tray and then roast for an additional 5 minutes.
Garlicy Yoghurt
- Add the yoghurt, lemon juice, garlic oil and seasoning to a small bowl. Stir until well combined. Refrigerate until needed.
To Serve
- Divide the pumpkin, sweet potato and garlic between serving plates. Add a tablespoon of yoghurt to each plate and then scatter over a small amount of dukkah. Drizzle over excess butter from the roasting tray.
I love cooking with pumpkin. It is such a versatile ingredient that can be used in many different ways. I often use it in salads, and absolutely loved to eat it roasted. In this recipe, we take the humble pumpkin and actually keep it fairly simple. However, the flavors in this roasted pumpkin will inspire you to never want to cook pumpkin in any other way going forward.
Preparing the Vegetables
Our choice of pumpkin used here is the classic Kent style pumpkin. Although this recipe would work with any other type of pumpkin. We have paired it with sweet potato, although regular potatoes, carrots or any other root vegetable would also fit too.
The preparation is very simple as the vegetables do not need to be peeled before preparing them. Simply remove the pumpkin seeds and then slice the pumpkin and sweet potato into 2cm slices.
Line a large tray with baking paper and then spread out the pumpkin and sweet potato. Slice a head of garlic widthways and then add it to the tray. Drizzle over some olive oil, season with sea salt and pepper and then scatter a whole bunch of fresh thyme over the top.
From here add the tray to a very hot oven and then roast for 15-20 minutes. Slice a small knob of butter into pieces and then add this to the tray. Roast the vegetables for an additional 5 minutes.
The Garlicy Yoghurt
In a small bowl, combine Greek yoghurt, the juice of 1 lemon, a tablespoon of garlic infused olive oil and some salt/pepper. Give the mixture a good mix and then refrigerate until needed. The garlicy yoghurt can be prepared a couple of hours in advance to use later if needed.
Increase the garlic flavors. Instead of using a garlic infused oil, try adding a couple of the bulbs of roasted garlic instead. Use a mortar and pestle to pound it smooth and then stir into the yoghurt.
Serving the Roasted Pumpkin
This roasted pumpkin recipe is designed as a side dish, although I wouldn’t blame you for just wanting to eat a bowl of the roasted pumpkin. Try serving the pumpkin with a classic roast, a nice steak or some grilled chicken/fish.
To serve, divide the pumpkin, sweet potato and garlic among serving plates. Add a good tablespoon of garlicy yoghurt on top and then scatter about a teaspoon of dukkah over everything. You can use either storebought or a homemade dukkah here. Finish by adding a drizzle of the melted butter pan juices over the pumpkin.
Leftover pumpkin also goes great served cold in salads and wraps.
