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Spice-roasted pumpkin with goat's yoghurt dressing

Name: Spice-roasted pumpkin with goat's yoghurt dressing recipe
Yield: 6
Ingredients: 1.2kg Japanese pumpkin, skin on, seeds removed, cut into large wedges; 80ml olive oil; 20.00 ml coriander seeds, toasted and crushed; 3 tsp sweet paprika; 1 tsp chilli flakes; 40g salted butter; 40g pumpkin seeds (pepitas), toasted; 250.00 ml small coriander sprigs, to serve; 1/4 preserved lemon, flesh removed, skin finely chopped; 40.00 ml extra virgin olive oil; 100g goat’s yoghurt; 125.00 ml mint leaves, chopped

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P94 Spice-roasted pumpkin with goat's yoghurt dressing

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by Matt Moran

Chef and delicious. Produce Awards judge

May 30, 2023

Roasted pumpkin is elevated to new heights with the addition of warming spices and a tangy goat's yoghurt dressing.

1.2kg Japanese pumpkin, skin on, seeds removed, cut into large wedges
1/3 cup (80ml) extra virgin olive oil
1 tbs coriander seeds, toasted and crushed
3 tsp sweet paprika
1 tsp chilli flakes
40g salted butter
40g pumpkin seeds (pepitas), toasted
1 cup small coriander sprigs, to serve

Goat's yoghurt dressing

1/4 preserved lemon, flesh removed, skin finely chopped
2 tbs extra virgin olive oil
100g goat’s yoghurt
1/2 cup mint leaves, chopped

Method

1.

Preheat oven 200°C/180°C fan-forced. Line a large baking tray with baking paper.
2.

Place pumpkin wedges, oil, coriander seeds, sweet paprika and chilli flakes in a large bowl and season with salt flakes and freshly ground black pepper. Transfer pumpkin to prepared tray in a single layer, spooning over any remaining oil and spice mixture left in the bowl. Roast for 40-45 minutes until pumpkin is caramelised and tender.
3.

Meanwhile, for the goat’s yoghurt dressing, combine all ingredients in a small bowl and season to taste.
4.

Arrange pumpkin on a serving platter, scatter over toasted pumpkin seeds and drizzle with yoghurt dressing. Scatter with coriander sprigs to serve.