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.
- 1.5 kg (3 lb) Japanese squash/pumpkin (kabocha) or butternut squash, de-seeded
- 3 Spanish onions, peeled
- 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
- 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)
- Preheat oven to 200°C (400°F).
- 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.
- 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).
- 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.
- Meanwhile, combine the yoghurt, lemon juice and harissa paste in a bowl.
- 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.
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