Spiced Pumpkin with Coriander Sauce
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
- 60 ml olive oil
- Salt flakes
- 1.5 kg Hokkaido pumpkin (or butternut squash)
- 250 ml 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
- 60 ml olive oil
Coriander Sauce
- 80 ml 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
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.