A beautiful vegetable dish with layers of sweet and savoury flavour

Pumpkin is a wonderful vegetable to cook, not only is it filling and healthy, but it absorbs a wide variety of sauces and spices, making it the perfect base for adding layers of flavour. Being such a versatile ingredient, it easily switches between savoury and sweet dishes (desserts such as sweet pumpkin pie or spiced biscuits for example).

This Spiced Pumpkin with Coiander Sauce recipe combines the two perfectly with a soy-cinnamon-maple syrup, fresh lime and coriander salsa and cooling cold yoghurt. A garnish of toasted almond flakes at the end adds delightful crunch and texture.

ceramic bowl with yoghurt, oven roasted pumpkin, maple glaze, coriander sauce and toasted almond flakes

How to serve Spiced Pumpkin with Coriander Sauce

Serve this dish as a main meal along with some grains such as hearty pearl barley or risotto, or make it into smaller portions as a starter or side dish to grilled fish, meats and other vegetables.

Note: Pumpkin is often sold seasonally. If you find it unavailable at your local supermarket then substitute it with butternut squash.

Plate your Spiced Pumpkin with Coiander Sauce dish nicely

Spiced Pumpkin with Coriander Sauce

Print Recipe

A beautiful roasted pumpkin dish with spiced maple and cinnamon glaze, fresh lime and coriander sauce and topped with toasted crunchy flaked almonds

Author: Flaevor
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Yield: 4 – 6 1x
Category: Vegetarian
Method: Oven Roasting
Cuisine: Modern Fusion

Ingredients

Scale

Pumpkin

60ml olive oil
Salt flakes
1.5kg Hokkaido pumpkin, (or butternut squash)
250ml yoghurt
Small handful toasted flaked almonds

Maple Cinnamon Glaze

1 tbsp tamarind puree
2 tbsp maple syrup
1 tbsp light soy sauce
1 tsp ground cinnamon
½ tsp harissa
Juice of 1/2 lime
60ml olive oil

Coriander Sauce

80ml olive oil
Juice of one lime (2 to 3 tablespoons)
1 small garlic clove, minced
Pinch of sea salt flakes
1 large bunch coriander (minimum 120g)

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Instructions

Preheat oven to 220°C. Grease and line a large baking tray with baking paper.
Chop pumpkin into large chunks or slices, removing inside seeds and outer skin.
Rub olive oil all over the pumpkin to coat. Sprinkle with salt. Roast for 40 minutes or until tender and edges are slightly charred.
Toast almond flakes and set aside.
Maple cinnamon dressing: Combine tamarind, maple syrup, soy, cinnamon, harissa and lime juice in a small bowl. Gradually whisk in the oil until well combined.
Coriander sauce: Roughly chop coriander. Combine all ingredients in a blender and blend until smooth.
To serve: spread yoghurt onto a plate or shallow bowl. Top with pumpkin, drizzle over maple cinnamon dressing. Garnish with coriander sauce and almond toasted flakes.