Nutmeg Roasted Pumpkin with Coconut Yoghurt and Dukkah
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Ingredients
- 1 medium pumpkin (I used a butterkin)
- olive oil
- sea salt and ground pepper
- ground nutmeg
To serve
- 1 cup coconut yoghurt or regular thick yoghurt
- ¼ cup dukkah of choice (I used hazelnut)
- fresh mint leaves
Instructions
5 steps
- 1
Preheat the oven to 180°C fan bake.
- 2
Cut the pumpkin into wedges and remove the seeds.
- 3
Place on a lined baking tray and brush with olive oil. Sprinkle with salt, pepper and a little nutmeg.
- 4
Roast until tender and lightly golden, turning once during cooking. Set aside until just warm or room temperature.
- 5
Arrange the pumpkin on a serving plate and top with dollops of yoghurt. Sprinkle over the dukkah, mint leaves and a grind of pepper.
Progress
0 / 5 steps
