Roasted Pumpkin with Burnt Butter Yoghurt

Cook time 45 minutes
Servings 6 as a side


1kg Jap pumpkin, cut into even wedges

1 tsp sumac

½ cup of Greek-style yoghurt

50g butter

3 tbsp almond flakes, toasted

3 sprigs each of parsley and mint, finely chopped

Salt & pepper

Roasted Pumpkin with Burnt Butter Yoghurt


Preheat the oven to 200C.

Melt the butter on a medium heat in a small saucepan until it becomes foamy. Continue cooking for a further 1-3 minutes or until the bubbles subside, the milk solids just start to turn brown and a nutty aroma is present. Remove from heat and cool.

Place the pumpkin wedges on to a tray and drizzle over 1 tablespoon of the melted butter and massage into each wedge then season with salt, pepper and sumac. Toss together and then spread out into one even layer. Bake in the oven for 20-25 minutes or until just tender.

Pour butter into yoghurt and whisk until smooth and silky.

Arrange pumpkin onto a platter and drizzle over sauce. Garnish with almond flakes and herbs.