OK so I have taken some creative license with my Baked Pumpkin and Yoghurt Tahini Dressing as part of the “Get your fruit and veggies in shape” theme for this month’s Recipe ReDux. The brief behind the theme was to show how we are serving fruits and veggies in shapes like ribbons, noodles, cut outs etc.

Celebrating the natural shape of pumpkin in this shared dish of baked pumpkin with yoghurt tahini dressing. Vegetarian, gluten free

With my non-diet/body positive hat on, I asked myself why we need to get our fruit and veg in shape and shouldn’t we instead be celebrating their natural shape?

Having said that, I don’t normally eat pumpkin in its natural shape, so I thought the idea for baked pumpkin with a yoghurt tahini dressing done as a half a pumpkin (kind of in the style of Ottolenghi!) was a nice compromise to meet the ‘shape’ brief.

Serve the baked pumpkin with yoghurt tahini dressing as a side dish and let everyone dig in with a spoon to scoop out the golden flesh. You probably won’t need all of the dressing the recipe makes for drizzling, but you can serve the rest on the side and let everyone drizzle extra on their plate – because you can never have too much!

Celebrating the natural shape of pumpkin in this shared dish of baked pumpkin with yoghurt tahini dressing. Vegetarian, gluten free

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Baked Pumpkin with Yoghurt Tahini Dressing

Celebrating the natural shape of pumpkin in this shared dish of baked pumpkin with yoghurt tahini dressing. Vegetarian, gluten free

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Category: Side Dish

Ingredients

  • ½ butternut pumpkin, seeds and stringy bits scooped out (around 1kg)
  • 1 teaspoon sumac
  • ½ teaspoon ground cumin
  • 1 tablespoon olive oil
  • ¼ cup Greek yoghurt
  • ½ tablespoon hulled tahini
  • ½ teaspoon honey
  • 1.5 tablespoons lemon juice
  • Water
  • ½ tablespoon za’atar
  • 1 tablespoon toasted pepitas (pumpkin seeds)
  • 1 tablespoon dried sour cherries (or dried cranberries, goji etc. – just something with zing!)
  • Fresh herbs for garnishing

Instructions

  1. Pre-heat oven to 180°C fan-forced (400°F) and place pumpkin, flesh side up on a baking tray
  2. Mix sumac and cumin together in a small bowl
  3. Drizzle olive oil over the pumpkin and then sprinkle the sumac/cumin mix generously over the pumpkin
  4. Bake for 1 hour or until pumpkin is a dark golden colour and is almost collapsing on itself
  5. To make the dressing, mix together the Greek yoghurt, tahini, honey and lemon juice. Add some water to loosen the dressing if it is too thick
  6. Once the pumpkin is ready, transfer carefully to a serving dish. Sprinkle the pumpkin with za’atar and then drizzle the dressing over
  7. Scatter the toasted pepitas, dried sour cherries and fresh herbs over everything and serve immediately

Celebrating the natural shape of pumpkin in this shared dish of baked pumpkin with yoghurt tahini dressing. Vegetarian, gluten free

Looking to change up the way you serve your fruit and veg? You will find more shapely dishes below 😉

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