Roasted pumpkin with chilli yoghurt and coriander sauce
Roasted pumpkin with chilli yoghurt and coriander sauce combines creamy tangy yoghurt, smoky roasted pumpkin, and bright herby coriander for a creamy and crispy contrast that is perfect for an easy weeknight dinner or casual entertaining. The toasted pumpkin seeds add crunch, while the chilli brings warming heat, making it a memorable seasonal dish you will want to make again and again.
Equipment
- Oven
- Baking Tray
- Large Bowl
- Food Processor
Ingredients
- 1.5 – 1.7 kg pumpkin cut into wedges and then cut in half (skin on, seeds removed) Provide sweet, earthy flavour and substantial texture when roasted; helps form the main body of the dish and caramelises at the edges for contrast.
- 2 tsp cinnamon Add warm, aromatic spice that complements the pumpkin’s sweetness and enhances the overall roasted aroma; use sparingly to avoid overpowering the dish.
- 90 – 100 ml olive oil more or less Coat the pumpkin evenly to promote browning and crisp edges; contributes richness and helps disperse the cinnamon and seasoning.
- 50 grams coriander leaves and stalks extra to garnish optional Introduce bright, herbaceous notes and a fresh contrast to the rich yoghurt and roasted pumpkin; reserve some leaves and tender stalks for garnish to heighten visual appeal.
- 1 small garlic clove crushed Deliver pungent, savory depth that amps up the yoghurt sauce and pairs well with chilli; crushing releases oils for immediate flavour infusion.
- 20 grams pumpkin seeds roasted Supply nutty crunch and additional pumpkin character when sprinkled over the finished dish; roasting intensifies flavour and adds texture contrast.
- 200 – 250 grams full-fat Greek-style yoghurt Provide a creamy, tangy base for the chilli yoghurt component; full-fat style ensures a silky mouthfeel that balances the spice and roasted pumpkin.
- 1 1/2 tsp sriracha or 2 tsp if you like it a little hotter – or other chilli sauce you like Bring heat and umami to the yoghurt, allowing control over spice level; mix into the yoghurt to distribute a consistent chilli kick throughout the dish.
- salt and black pepper Season to taste to enhance and balance all flavours; use black pepper for subtle bite and salt to elevate sweetness and savory elements.
Instructions
- Preheat the oven to 200 C fan or 220 C conventional.: There is a distinct dry heat scent when the oven reaches the proper temperature, and setting it correctly ensures even roasting and consistent browning across the wedges. Preheating avoids long, uneven cook times which can leave centers underdone while edges burn. A common misstep is placing the tray in a still warming oven, which lengthens cooking and can produce dull color rather than the deep caramelized notes you want.
- Cut the pumpkin into wedges and then small pieces and place in a large bowl. Drizzle over about 50 ml 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 200 C in a fan assisted oven.: As you toss the pieces, notice how the oil begins to thinly gloss the flesh, capturing the light and helping the cinnamon cling. Proper spacing on the tray is key, you should hear a faint sizzle when they hit the hot metal which signals good roasting. Crowding traps steam and leads to steaming rather than roasting, so avoid piling pieces together. If bits start to steam, move them to a second tray to encourage evaporation and browning.
- 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.: The smell will change from raw starch to sweet, nutty caramel as the sugars break down, and edges will develop a mottled golden brown. Test doneness by inserting a knife into the thickest piece, it should slide in easily while edges hold some shape. A frequent error is pulling them out too early when centers are still firm, resulting in a less tender mouthfeel.
- Roast the pumpkin seeds on a baking tray at 180 C 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.: When blitzing, the bright green aroma is immediate and lively, and the oil binds a silky sauce that glazes over the pumpkin . The reason for this raw sauce is to preserve that herbaceous brightness which would fade if warmed. Overworking the processor can heat the sauce slightly and mellow the fresh notes, so pulse until just combined.
- Stir the sriracha through the yoghurt adding a little more if you like heat.: As you taste, the oil smooths the herb's edge while salt lifts the flavors so they sing together. The texture should be loose enough to drizzle but not oily. A common mistake is under seasoning, which leaves the sauce flat against the roasted sweetness.
- 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.: The seeds will pop softly as their moisture drives off and their aroma becomes toasty and nutty. Spread them in a single layer so they brown evenly, and watch closely in the final minutes because they can go from perfect to bitter very quickly. If they smell smoky or start darkening rapidly, remove them at once to avoid a burnt taste.
- Stir the sriracha through the yoghurt adding a little more if you like heat.: When combined, the chilli streaks the creamy white with a soft coral hue and releases a sharp, tangy note that cuts through roasted sweetness. Balance is important, the yoghurt should temper the heat while still providing warmth. A mistake is adding too much at once; add gradually and taste so the heat sits where you like it.
- 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.: The visual contrast is immediate, with pale pink yoghurt and vivid green sauce across the glossy roasted wedges. Serving slightly warm allows the sauces to maintain their texture without wilting the herbs. Placing sauces in thin streams helps guests see and taste each element; pouring heavily can mask the pumpkin 's caramel notes.
- Scatter the roasted pumpkin seeds and serve.: The finishing crunch provides a sensory punctuation, and the small crackle as people bite into them contrasts the soft pumpkin . Scatter seeds just before serving so they stay crisp. A common oversight is adding them too early, which can make them lose their crunch from absorbing moisture.
Notes
- Try gentle variations: Increase or decrease the sriracha in the yoghurt to set the heat exactly where your guests prefer it, tasting as you go to avoid overpowering the delicate roasted sweetness.
- Play with oil: Use the range of 90 to 100 ml olive oil to control how glossy and caramelized the edges become, using a touch more for deeper browning but not so much that the tray pools.
- Herb balance: If you prefer a brighter sauce, lean toward more coriander and slightly less oil so the herb note is punchier and less smooth.
- Seed timing: Roast the seeds after the pumpkin to manage oven space and timing, then cool them quickly on a tray to lock in their crisp texture.
- Serving temperature: Serve at room temperature to let the sauces show their full flavors, but allow the pumpkin to retain some warmth to boost its aroma and texture.