Slow-roasted pumpkin

Slow-roast the pumpkin, give it a little time under a grill to crisp the edges, then add extra flavour with pine nuts, feta and a yoghurt sauce.

Credit: Mary Makes It Easy

• serves

  2

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Easy

Ingredients

• 1 pumpkin or large winter squash (e.g. butternut, kabocha)
• Olive oil, as needed
• Kosher salt
• Freshly ground black pepper
• 2-3 tbsp pine nuts or chopped walnuts
• ½ cup (125 ml) plain Greek yogurt
• 1 garlic clove, finely minced
• ½ lemon, zested and juiced
• ¼ tsp cayenne pepper
• ½ cup (75 g) crumbled feta cheese
• 2½-3 tbsp roughly chopped mint
• ½ cup (125 ml) pomegranate seeds

The total cooking time will depend on the size of your pumpkin.

Instructions

1. Heat your oven to 200°C (400°F).
2. Using a sharp knife, poke the pumpkin/squash 6 or 7 times. This will allow steam to escape so it won’t burst while it roasts. Place the pumpkin onto a sheet pan and roast in the oven until tender. Depending on the size of your pumpkin, this can take anywhere from 45 minutes to 1½ hours.
3. When tender, remove the squash from the oven and cut in half. Lightly oil the pan. Using a spoon, carefully remove the seeds then scoop the tender flesh into large bite-sized hunks and place onto the oiled pan. Discard the skins.
4. Turn your grill (broiler) onto high. Drizzle the squash with move olive oil, season with salt and pepper, and grill the squash for 5 to 8 minutes or until the top begins to turn golden brown.
5. Meanwhile, place a small skillet over medium heat and toast the nuts for 1 to 2 minutes or until lightly golden and fragrant. Set aside. In a small bowl, mix the yogurt, garlic, lemon zest, lemon juice, and cayenne pepper together. Season with salt.
6. To serve, drizzle or dollop the lemony yogurt over the squash and scatter with the toasted nuts, feta cheese, mint and pomegranate seeds. (Alternatively, you can spread the sauce on the serving dish and layer the pumpkin and garnishes over the top.)

Note

• The cooked pumpkin can be kept whole, cooled to room temperature, and stored in the fridge for up to 3 days. When ready to use, cut in half, remove the seeds, and tear the pumpkin into large bite-sized hunks. Grill and dress as directed above.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.