Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes – it’s simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!
Ingredients
Roasted Pumpkin:
1.2kg / 2.4 lb pumpkin , skin on seeds in weight (or butternut squash or sweet potato, Note 1)
2 tbsp extra virgin olive oil
1 garlic clove , finely minced using garlic press
1/2 tsp each salt and pepper
Lemon Yogurt Sauce:
Continue Reading in next page
ADVERTISEMENT
ADVERTISEMENT
