Forever-roasted pumpkin with lemon pepper butter

This super-simple recipe needs no preparation. Literally. Just put it in the oven. That’s it.

• serves

  2

• prep

  5 minutes

• cook

  2:05 hours

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Butter

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• ½ butternut pumpkin
• 50 g butter
• salt, to taste
• handful of curry leaves (optional, see Note)
• ¼ tsp grated lemon rind
• ¼ tsp ground black pepper, plus extra to serve
• ½ lemon, cut into wedges
• ¼ cup thick Greek yoghurt
  
  

Serves 2-4 as a side dish.

Instructions

1. Preheat the oven to 200°C. Place the pumpkin, skin and all in a baking dish and roast uncovered for 2 hours.
2. When the pumpkin is ready, heat the butter in a small saucepan until hazelnut brown. Add the curry leaves and lemon rind, then the black pepper and squeeze in a couple of wedges of lemon.
3. Remove the pumpkin from the oven and place on a serving plate. Top with the thick yoghurt, then spoon over the butter. Season well with salt and extra pepper and serve with the remaining lemon wedges.

Note

• You can leave out the curry leaves if you prefer, or use sage instead.

Photography by Adam Liaw.

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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.

Stream free On Demand

Butter

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G