Roasted Pumpkin with Maple Glaze, Coriander Sauce & Yoghurt
A beautiful roasted pumpkin dish with spiced maple and cinnamon glaze, fresh lime and coriander sauce and topped with toasted crunchy flaked almonds
Servings: 4 - 6
Ingredients
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
- large bunch coriander, minimum 120g
Instructions
- Preheat the oven to 220°C. Line a large baking tray with baking paper.
- Prepare the pumpkin: Slice the pumpkin into large wedges, removing the seeds. The skin can be left on if using Hokkaido pumpkin, as it softens when roasted. If using butternut squash, peel the skin before cutting.
- Roast the pumpkin: Place the pumpkin on the tray, drizzle with olive oil and season with salt. Toss well to coat, then roast for 40 minutes, or until tender with lightly charred edges.
- Toast the almonds: Lightly toast the flaked almonds in a dry pan over medium heat until golden. Set aside.
- Make the maple cinnamon glaze: In a small bowl, combine the tamarind purée, maple syrup, soy sauce, cinnamon, harissa and lime juice. Gradually whisk in the olive oil until smooth and emulsified.
- Make the coriander sauce: Roughly chop the coriander, then add to a blender with the olive oil, lime juice, garlic and salt. Blend until smooth, adding the oil gradually for a balanced consistency.
- To serve: Spoon the yoghurt onto a serving plate and spread it out slightly. Arrange the roasted pumpkin on top, drizzle generously with the maple cinnamon glaze, then spoon over the coriander sauce. Finish with toasted almonds and a final pinch of salt, if needed.