Spiced Pumpkin with Coriander Sauce

Recipe: Spiced Pumpkin with Coriander Sauce

A beautiful vegetable dish with layers of sweet and savoury flavour

Pumpkin is a wonderful vegetable to cook with. Not only is it filling and healthy, but it absorbs a wide variety of sauces and spices, making it the perfect base for adding layers of flavour.

Being such a versatile ingredient, it easily switches between savoury and sweet dishes (desserts such as sweet pumpkin pie or spiced biscuits for example). This recipe combines the two perfectly with a soy-cinnamon-maple syrup, fresh lime and coriander salsa and cooling cold yoghurt. A garnish of toasted almond flakes at the end adds delightful crunch and texture.

How to serve and eat Spiced Pumpkin with Coriander Sauce

Serve this dish as a main meal or in smaller portions as a starter or side dish.

Note: Pumpkin is often sold seasonally. If you find it unavailable at your local supermarket then substitute it with butternut squash.

1. Layer yoghurt

2. Add Roasted Pumpkin

3. Drizzle with Glaze

4. Followed by coriander salsa

5. Garnish with toasted flaked almonds

Spiced Pumpkin with Coriander Sauce

Print Recipe

A beautiful roasted pumpkin dish with spiced maple and cinnamon glaze, fresh lime and coriander sauce and topped with toasted crunchy flaked almonds

• Author: Flaevor
• Total Time: 50 Minutes
• Yield: 4 – 6 1x
• Category: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin

• 1/4 cup (60ml) olive oil
• Salt flakes
• 1.5kg Hokkaido pumpkin, cut into wedges (or butternut squash)
• Yoghurt
• Small handful toasted flaked almonds

Maple Cinnamon Glaze

• 1 tbs tamarind puree
• 2 tbs maple syrup
• 1 tbs light soy sauce
• 1 tsp ground cinnamon
• ½ tsp harissa
• Juice of 1/2 lime
• 1/4 cup (60ml) olive oil

Coriander Sauce

• 80ml olive oil
• Juice of one lime (2 to 3 tablespoons)
• 1 small garlic clove, minced
• Sea salt flakes
• 1 large bunch coriander (minimum 120g)

Instructions

1. Preheat oven to 220°C. Grease and line a large baking tray with baking paper.
2. Rub olive oil all over the pumpkin to coat. Sprinkle with salt. Roast for 40 minutes or until tender and edges are slightly charred.
3. Maple cinnamon dressing: Combine maple syrup, soy, cinnamon, chilli, tamarind and lime juice in a small bowl. Gradually whisk in the oil until well combined.
4. Coriander sauce: Roughly chop coriander. Combine all ingredients in a blender and blend until smooth.
5. Spread yoghurt onto a large plate. Top with pumpkin, drizzle over maple cinnamon dressing. Garnish with coriander sauce and almond toasted flakes.

Keywords: Spiced Pumpkin with Coriander Sauce, Spiced pumpkin, spiced butternut squash, maple glazed butternut squash, maple glazed pumpkin, coriander sauce, pumpkin and yoghurt

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