Spiced pumpkin with pine nuts and harissa yoghurt

This roasted pumpkin dish is pimped up with a generous coating of sweet spices and a tangy Harissa yoghurt. Cinnamon and cumin accentuate the natural sweetness of the roasted pumpkin, while fennel seeds have a liquorice flavour which adds another layer of flavour.

Serves 4

INGREDIENTS

• 1.5 kg (3 lb) Japanese squash/pumpkin (kabocha) or butternut squash, de-seeded
• 3 Spanish onions, peeled

Spice mix

• 3 tablespoons extra virgin olive oil
• 2 teaspoons cinnamon
• 2 teaspoons fennel seeds
• 2 teaspoons ground cumin
• 2 teaspoons cumin seeds
• 1 teaspoon chilli flakes
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Harissa yoghurt

• 280 g (9 oz) Greek yoghurt
• 1 tablespoon lemon juice
• 1–2 teaspoons harissa paste*, or more, if you like chilli
• 6 sprigs coriander (cilantro)
• 30 g (1 oz) pine nuts, lightly toasted (optional)

METHOD

1. Preheat oven to 200°C (400°F).
2. Cut squash into thick wedges, leaving the skin on, to about 1 cm (½ inch) to 2 cm (¾ inch) at the thick end. Cut Spanish onion also into wedges, about 3 cm (1¼ inch) at the thick end.
3. In a large bowl, combine all the spice mix ingredients. Add squash and Spanish onion wedges and toss to combine. Spread, in a single layer, onto a baking tray (or two).
4. Roast for 40–45 minutes, turning the squash and Spanish onion occasionally. Keep an eye on the Spanish onion as it cooks faster than the pumpkin.
5. Meanwhile, combine the yoghurt, lemon juice and harissa paste in a bowl.
6. Arrange the roasted vegetables on a serving platter. Drizzle with harissa yoghurt and scatter with coriander and pine nuts (if using).

* Harissa is a North African chilli paste, available from most supermarkets, gourmet grocers and delicatessens however if you’re sensitive to chilli, just leave this out.

Images: New Holland Publishers. Photographer Kyle Manning; Stylist Jane Graystone.