Roasted pumpkin with chilli yoghurt and coriander sauce

Roasted pumpkin (squash) with chilli yoghurt and coriander sauce recipe

Ottolenghi’s delicious oasted pumpkin with chilli yoghurt and coriander sauce recipe 


1.51.7kg pumpkin, cut into wedges and then cut in half (skin on, seeds removed)

2t cinnamon

90100ml olive oil (more or less)

50g coriander leaves and stalks (extra to garnish optional)

1 small garlic clove, crushed

20g pumpkin seeds, roasted

200250g full-fat Greek-style yoghurt

11/2t sriracha (or 2 t is you like it a little hotter) – or other chilli sauce you like

salt and black pepper


Preheat the oven to 200C fan or 220C conventional.

Cut the pumpkin into wedges and then small pieces and place in a large bowl. Drizzle over about 50ml olive oil and sprinkle the cinnamon. Toss to coat. Spread the pieces out onto 1 very large or 2 smaller lined baking trays, drizzle over a little extra oil if necessary and season with salt and pepper. Roast for 40 – 60 minutes until soft and turning golden brown. I found larger pieces needed 60 minutes at 200C in a fan assisted oven.

To make the coriander sauce, add the coriander, garlic and about 3-4 tablespoons of olive oil to a small processor and blend. I used less coriander and more olive oil. Season with a little salt to taste.

Roast the pumpkin seeds on a baking tray at 180C for 6 – 8 minutes. You can do this after the pumpkin has roasted and you have turned the temperature down. Set aside on a large tray to facilitate cooling.

Stir the sriracha through the yoghurt adding a little more if you like heat.

When you are ready to serve, and this is lovely served at room temperature, spread the pumpkin out on a large serving platter or plate, drizzle over the chilli yoghurt and the coriander sauce. Scatter the roasted pumpkin seeds and serve.

Keywords: Ottolenghi, pumkin, roasted, recipe, coriander, yoghurt