This super-simple recipe needs no preparation. Literally. Just put it in the oven. That’s it.
- ½ butternut pumpkin
- 50 g butter
- salt, to taste
- handful of curry leaves (optional, see Note)
- ¼ tsp grated lemon rind
- ¼ tsp ground black pepper, plus extra to serve
- ½ lemon, cut into wedges
- ¼ cup thick Greek yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 2-4 as a side dish.
- Preheat the oven to 200°C. Place the pumpkin, skin and all in a baking dish and roast uncovered for 2 hours.
- When the pumpkin is ready, heat the butter in a small saucepan until hazelnut brown. Add the curry leaves and lemon rind, then the black pepper and squeeze in a couple of wedges of lemon.
- Remove the pumpkin from the oven and place on a serving plate. Top with the thick yoghurt, then spoon over the butter. Season well with salt and extra pepper and serve with the remaining lemon wedges.
• You can leave out the curry leaves if you prefer, or use sage instead.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.