Spiced Roast Potimarron (Hokkaido) Pumpkin with Zhoug Dressing
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!). We then blend this 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.
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.
Nutrition
Calories: 252kcalCarbohydrates: 37gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 61mgPotassium: 1826mgFiber: 3gSugar: 15gVitamin A: 43657IUVitamin C: 50mgCalcium: 154mgIron: 5mg
Tried this recipe?Let us know how it was!
