Hassleback Pumpkin with Cumin Yoghurt & Curry Leaf Butter

15 minutes

Preparation Time

45 minutes

Cooking Time

4 as a side dish



1 small butternut pumpkin (around 1.5kg) (or I can use ½ a large one)
2 tbsp extra virgin olive oil
Sea salt black pepper
1.5 cups Jalna Greek or Bio Dynamic yogurt
2 tsp whole cumin seeds
2 tsp honey
50g butter
20 fresh curry leaves
1 tbsp lemon juice
¼ cup chives, chopped into 3cm lengths
¼ cup flat-leaf parsley, leaves picked


Preheat the oven to 180 degrees C. Peel and cut the pumpkin in half lengthways. Scoop out the seeds and place onto a chopping board flat side down. Place a chopstick along either side of the pumpkin lengthways and using a sharp knife cut down 2-3mm thin slices into the chopsticks to prevent cutting all the way through the pumpkin. Transfer to a lined oven tray and drizzle with oil and season with salt. Bake for 40-45 minutes, or until tender and starting to brown on the outside.
Meanwhile, toast the cumin seeds in a small frying pan over medium heat for 1-2 minutes, or until fragrant. Grind the cumin seeds in a mortar and pestle then stir through the yoghurt and honey along with a pinch of salt.
Place the same small pan back onto medium heat and add in the butter. Once the butter is foaming, add in the curry leaves to infuse then remove from the heat. Season with salt and pepper then stir through the lemon juice.
Spread the yoghurt onto the base of a serving platter then top with the pumpkin. Spoon over the curry leaf butter and scatter with herbs before serving.
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