Spiced Roast Potimarron (Hokkaido) Pumpkin with Zhoug Dressing - Whilst Pumpkins are still in season, I thought I would share one of my favourite Pumpkin recipes ever. A recipe I would make to change the mind of a Pumpkin hater! In this recipe we use Hokkaido Pumpkin and spice it up before roasting it and drizzling over Zhoug (a spicy, coriander dressing with added Smoked Paprika!), seen in this Zurbian recipe. We then blend it with Yoghurt.
This is a great recipe for Autumn or Fall and it also makes a good side to any Roast dinner and can work as an appetiser/starter too.
Potimarron Pumpkin
The Pumpkin in this recipe has a distinctive taste. The name (which is French) is a combination of the word potiron (Pumpkin) and marron (Chestnut). It is also known as Hokkaido or Kuri Squash. Kuri translates to Chesnut in Japanese. In the Uk it is called Onion Squash. Largely due to it's appearance.
This pumpkin variety has a mild sweet and nutty flavour. The flesh is firm and it is therefore very popular in Soup recipes such as my Pumpkin Soup recipe.
When we roast it with Spices, it enhances the flavour further and the Spices complement the mild and sweet flavour of the Pumpkin.
The dressing is vibrant, spicy and zingy and it works beautifully with the Pumpkin.
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Ingredients
Here is what you need to make this incredible salad. For the full recipe with ingredient measurements, scroll to the bottom of the page.
Pumpkin - The star of the show in this recipe is the Potimarron or Hokkaido Pumpkin. If you cannot find it, you can use Delicate Squash or Butternut Squash.
Oil - Rapeseed Oil is best or use Extra Virgin Olive Oil which is also great for roasting.
Marinade - Tomato Paste, Smoked Paprika, Ground cumin, Ground coriander, Cinnamon Powder, Cardamom Powder (Optional), Pinch Ground Cloves (Optional), Salt,Pepper.
Dressing - Jalapeños, Garlic cloves, Mint leaves, Coriander Leaves, Cumin and Coriander Powder, Red Chilli Flakes, Salt, Lime or Lemon Juice and full fat plain Yoghurt.
How to make Pumpkin Salad
Cut the Pumpkin in half using a large sharp knife.
Scoop out the Seeds from the middle using a tablespoon.
Heat the oven to 200 C/400 F/Gas Mark 6.
Slice the Pumpkin into crescents about ½ inch across.
Mix all the marinade ingredients together in a large bowl and add the pumpkin slices, mixing well.
Add the Pumpkin to a baking tray in a single layer, lined with baking or parchment paper.
Roast the slices for 25 to 30 minutes, turning midway.
Meanwhile, make the Zhoug sauce by blitzing everything together in a blender, except the Yoghurt to create a paste.
Add the Yoghurt to a bowl and stir in the Zhoug.
Transfer the pumpkin wedges to a large platter and drizzle over the Yoghurt.
Variations
Dressing - You can add any fresh or dry Herbs to the Dressing.
Add Chickpeas - Roast Chickpeas work really well in this Salad.
Add a sprinkling of Cheese - Add some crumbled Feta or cubed grilled Halloumi.
How to Store
This Salad is best eaten fresh.
If you want to make it ahead, store the Pumpkin and dressing separately for up to 3 days. Store both in airtight containers.
How to Serve it
This recipe works as a side to many recipes, especially roasts such as:
Roast Chicken with Crunchy Roast Potatoes Traybake
Top Tips
Pumpkin - Try to use Hokkaido or Potimarron Pumpkin.You can use any firm pumpkin or squash in this recipe.
Dressing - Dress the Pumpkin right before serving for the most robust and delicious flavour.
More Pumpkin Recipes:
The BEST Roast Pumpkin Salad with Tahini Dressing
Roast Chickpea, Pumpkin and Feta Salad
Spiced Roast Potimarron (Hokkaido) Pumpkin with Zhoug Dressing
Ingredients
- 1 ½ kg Pumpkin Potimarron/Hokkaido
For the Marinade
- 1 heaped tbsp Tomato Paste
- ½ teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ⅛ teaspoon Cinnamon Powder
- ⅛ teaspoon Cardamom Powder (Optional)
- Pinch Ground Cloves (Optional)
- Salt and Pepper
- 3 tablespoon Oil Rapeseed
For the Zhoug
- 1 tablespoon Pickled Jalapeños from a jar or use 2 - 3 Green Chillies
- 2 large Garlic Cloves
- 3 Mint Leaves
- Small bunch Coriander Leaves
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- Salt To taste
- 1 teaspoon Red Pepper Chilli flakes (Optional)
- 2 tablespoon Lime Juice or Lemon
- 80 g Plain Yoghurt
Instructions
- Cut the Pumpkin in half using a large sharp knife. Scoop out the Seeds from the middle using a tablespoon. Slice the Pumpkin into crescents about ½ inch across.
- Heat the oven to 200 C/400 F/Gas Mark 6.
For the Marinade
- Mix all the marinade ingredients together in a large bowl and add the pumpkin slices, mixing well.
- Add the Pumpkin to a baking tray in a single layer, lined with baking or parchment paper. Roast the slices for 25 to 30 minutes, turning midway.
For the Zhoug
- Meanwhile, make the Zhoug by blitzing everything together in a blender, except the Yoghurt to create a paste.
- Add the Yoghurt to a bowl and stir in the Zhoug.
- Transfer the pumpkin wedges to a large platter and drizzle over the Yoghurt.
Notes
Variations
Dressing - You can add any fresh or dry Herbs to the Dressing. Add Chickpeas - Roast Chickpeas work really well in this Salad. Add a sprinkling of Cheese - Add some crumbled Feta or cubed grilled Halloumi.How to Store
This Salad is best eaten fresh. If you want to make it ahead, store the Pumpkin and dressing separately for up to 3 days. Store both in airtight containers.How to Serve it
This recipe works as a side to many recipes, especially roasts such as: Roast Chicken with Crunchy Roast Potatoes Traybake The MOST tender Leg of LambTop Tips
Pumpkin - Try to use Hokkaido or Potimarron Pumpkin.You can use any firm pumpkin or squash in this recipe.Dressing - Dress the Pumpkin right before serving for the most robust and delicious flavour.
Safira says
To die for!