There are several new types of pumpkin on the market and I’ve used a butterkin for this recipe. Crown and butternut are also delicious or use your own favourite.
Serves: 8
INGREDIENTS
1 medium pumpkin (I used a butterkin)
olive oil sea salt and ground pepper ground nutmeg
To serve
1 cup coconut yoghurt or regular thick yoghurt
¼ cup dukkah of choice (I used hazelnut)
fresh mint leaves
METHOD
Preheat the oven to 180°C fan bake.
Cut the pumpkin into wedges and remove the seeds.
Place on a lined baking tray and brush with olive oil. Sprinkle with salt, pepper and a little nutmeg.
Roast until tender and lightly golden, turning once during cooking. Set aside until just warm or room temperature.
To serve: Arrange the pumpkin on a serving plate and top with dollops of yoghurt. Sprinkle over the dukkah, mint leaves and a grind of pepper.
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