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!Excellent served hot, warm or even at room temperature.
Prep time: PT10M
Cook time: PT30M
5 stars (58 reviews)
Middle eastern side dish, pumpkin salad, pumpkin side dish, Roasted pumpkin
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
- Peel, deseed and cut pumpkin into 3cm / 1.2" cubes - see photos in post for how I do it with little effort. You should end up with about 1 kg - enough to fill a tray.
- Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
- Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape, rather than being a mushy mess.
- Mix ingredients then set aside for at least 10 minutes to let the flavours develop.
- Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it's got a hint of browning on both sides. Remove from pan.
- Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
- I think it's best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.