Fact: slow-roasted pumpkin is an edible pillow. Soft, comforting, supportive and yielding in spots. My love for it is strong and unending. Here it is in all its glory, laden with zhug, which just gives her glorious lift and oomph. This is a ‘throw it all on the plate and serve’ show-stopper.
Serves 3-4, or 6 as part of a spread.
Ingredients 14
1 butternut pumpkin (butternut squash), cut in half lengthways, seeds removed
2 tbsp olive oil
1 tbsp honey
4 tbsp zhug, plus extra to serve, see my recipe
4 ‒ 6 tbsp labne
kale leaves, shredded, to scatter
3 tbsp cranberries
mint leaves, to scatter
coriander leaves (cilantro leaves), to scatter
40 g smoked almond, roughly chopped
2 tbsp pine nuts
1 lemon, juiced, to season
salt, to season
black pepper, freshly ground, to season
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Method 5
Preheat the oven to 180˚C (360˚F).
Place a large frying pan over medium heat. Add the and, once shimmering, char the , flesh down, until dark but not burnt, about 3 minutes. You will need to do this with each half.
Place the charred , flesh side up, on a large baking tray lined with baking paper. Drizzle with the and rub with the . Roast for 30–45 minutes or until cooked through.
Gently transfer the to a serving plate and drizzle with the . Add the to the centre of the pumpkin along with the kale leaves, , mint leaves, coriander leaves, , and .
Season generously with , salt and freshly ground black pepper and serve with extra on the side.
