Nutmeg Roasted Pumpkin with Coconut Yoghurt and Dukkah
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
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #66
May 27, 2016
ingredients
1 medium pumpkin (I used a butterkin)
olive oil sea ...
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 ...
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