Roasted Pumpkin with Yoghurt and Dukkah
This recipe is printed from Scissors, Paper, Bacon.
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.