Nutmeg Roasted Pumpkin with Coconut Yoghurt and Dukkah

, from Issue #66. May, 2016
Photography by Manja Wachsmuth.
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


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


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.