0.0 from 0 votes
Roasted pumpkin with chilli yoghurt and coriander sauce
Ottolenghi's delicious oasted pumpkin with chilli yoghurt and coriander sauce recipe.
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings: 6
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
- 1.5 - 1.7 kg pumpkin cut into wedges and then cut in half (skin on, seeds removed)
- 2 tsp cinnamon
- 90 - 100 ml olive oil more or less
- 50 grams coriander leaves and stalks extra to garnish optional
- 1 small garlic clove crushed
- 20 grams pumpkin seeds roasted
- 200 - 250 grams full-fat Greek-style yoghurt
- 11/2 tsp Sriracha or 2 t is you like it a little hotter - or other chilli sauce you like
- salt and black pepper
Instructions
- Preheat the oven to 200C fan or 220C conventional.
- Cut the pumpkin into wedges and then small pieces and place in a large bowl. Drizzle over about 50ml olive oil and sprinkle the cinnamon. Toss to coat. Spread the pieces out onto 1 very large or 2 smaller lined baking trays, drizzle over a little extra oil if necessary and season with salt and pepper. Roast for 40 - 60 minutes until soft and turning golden brown. I found larger pieces needed 60 minutes at 200C in a fan assisted oven.
- To make the coriander sauce, add the coriander, garlic and about 3-4 tablespoons of olive oil to a small processor and blend. I used less coriander and more olive oil. Season with a little salt to taste.
- Roast the pumpkin seeds on a baking tray at 180C for 6 - 8 minutes. You can do this after the pumpkin has roasted and you have turned the temperature down. Set aside on a large tray to facilitate cooling.
- Stir the sriracha through the yoghurt adding a little more if you like heat.
- When you are ready to serve, and this is lovely served at room temperature, spread the pumpkin out on a large serving platter or plate, drizzle over the chilli yoghurt and the coriander sauce. Scatter the roasted pumpkin seeds and serve.
Cup of Yum
Notes
- Store any leftovers in the fridge and serve at room temperature.