Recipe and images by Amber Bremner
A sizzling roasting dish of caramelised wedges of buttercup pumpkin, fragrant with rosemary, orange, and chilli is far more exciting than it has any right to be. The orange helps create sticky, crunchy edges and crispy skin, making for moreish bites that are delicious dipped into a creamy, tangy yoghurt and tahini sauce.
Pumpkin
1 buttercup pumpkin
2 tbsp olive oil
2 cloves garlic, finely grated or crushed
1 tbsp fresh rosemary, finely chopped
1–2 red chillis, deseeded and finely chopped
zest of one orange
2 tbsp freshly squeezed orange juice
salt and pepper
Yoghurt Tahini Sauce
¼ cup yoghurt (dairy free or regular, I use coconut)
1 tbsp tahini
1 tbsp freshly squeezed orange juice
pinch salt
Preheat oven to 220°C.
Wash pumpkin, cut in half and remove seeds, then slice into even sized wedges. Place wedges in a roasting dish or oven tray.
In a small dish, mix together olive oil, garlic, rosemary, chilli, orange zest and juice. Pour over pumpkin, then use your hands to rub the mixture over all surfaces. Season with salt and a good grind of black pepper.
Roast pumpkin for about 30 minutes (turn after 20 minutes), until the flesh is tender and the skin and edges are caramelised.
For the sauce, stir all ingredients together until smooth. Taste and adjust seasoning if necessary.
Serve pumpkin hot from the oven, with a dollop of yoghurt tahini sauce.
