Tangleby grows around 40 pumpkins per season, so we are always looking for new ideas to elevate and change up their flavour profile.
Ingredients
Pumpkin
- 1 kg pumpkin – peeled and cut into 2-3cm chunks
- 2 tablespoons olive oil Garlic salt and freshly ground black pepper
Lemon Yoghurt
- ¾ cup plain Greek yoghurt
- 1 clove garlic – crushed
- 1 tablespoon fresh lemon zest and juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Toasted pinenuts and fresh coriander to serve
Method
Pumpkin
- Preheat the oven to 190oC (170oC fan bake). Line a roasting pan with baking paper.
- In a bowl, combine the pumpkin, 2 tablespoons olive oil, garlic salt and pepper. Tip onto the prepared roasting pan.
- Roast for 40 minutes or until golden.
Lemon Yoghurt
- Combine all the lemon yoghurt ingredients together - set aside.
- To serve - drizzle the lemon yoghurt over the roasted pumpkin and sprinkle with pinenuts and coriander.