Spice Roasted Pumpkin with Seedy Cumin Drizzle

This is a paid partnership with Maldon Salt

We’re fully into pumpkin season and I used the Delica variety - a chestnutty, creamy variety, to make a delicious veggie centrepiece.

The sweet pumpkin is tossed through North African ras el hanout; a warm blend of spices, and roasted until creamy and carmelised. The lot is placed onto a bed of tangy labne, and drizzled with a fragrant cumin and pumpkin seed drizzle, finished with some fresh mint and Maldon chilli salt for texture, freshness and a little fruity spice.

This dish is an amazing veggie showstopper, or even as a bougie mid-week meal… because it’s that easy to make.

Serves: 4-6

Prep/Cooking Time: 30 minutes

Ingredients 

1 Delica Pumpkin 

2 Tsps Ras el Hanout 

450g Labne or Thick Greek Yoghurt 

1 Lemon

40g Pumpkin Seeds 

1/2 Tbsp Cumin Seeds

10g Mint 

Maldon Flakey Chilli Salt

Olive Oil

Method: 

1. Preheat the oven to fan 220°C.

2. Trim and halve the pumpkin, scoop and discard the seeds. Cut each half into 3cm wedges. Add to a bowl, sprinkle over the ras el hanout, season with Maldon chilli salt and drizzle over 3 tbsp of oil. Toss together until evenly coated.

3. Line a baking tray with parchment or baking paper and place the wedges on. Roast for 15-20 minutes, until softened and caramelised.

4. Meanwhile, season the labne or greek yoghurt with the zest of 1/2 a lemon and some salt, pick the mint leaves. 

5. Pour 60ml of olive oil into a frying pan and add the pumpkin seeds. Place on medium heat and cook stirring until the seeds start to pop and darken. Stir the cumin seeds in and remove from the heat. 

6. Spread the labne onto a platter or plate, top with the roasted pumpkin, drizzle over the seedy drizzle and tear over some mint leaves. Finish with some Maldon chilli salt.