This is a warming winter vegetable accompaniment. You can also try it served on a bed of greens to turn a salad into a meal or use it to top a pizza.






Skill level

Average: 3.1 (143 votes)


  • 2 tbsp olive oil
  • 2 cloves garlic, peeled
  • 1 tsp salt flakes
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes, or to taste
  • 1 tsp sumac
  • 1 kg winter pumpkins any variety that takes your fancy, cut into uniform wedges, seeds removed
  • ¾ cup natural yogurt
  • 2 tbsp unhulled tahini
  • juice 1 lemon
  • 2 tsp honey
  • salt flakes and freshly ground black pepper, to taste
  • 1-2 tbsp water
  • ½ cup coriander sprigs

Cook's notes

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.


Preheat the oven to 190°C (375°F). Combine the olive oil, garlic, salt and spices in a food processor and process until spices are crushed and garlic is chopped.

Spread the oil and spice mix evenly over the wedges of pumpkin and arrange in a single layer in a large baking dish.

Bake for 30-40 minutes or until the pumpkin is tender when tested.

While the pumpkin is baking combine the yogurt, tahini, lemon juice, honey and salt and pepper in a bowl, whisk to combine. The tahini may thicken the yogurt, use the water to thin to a drizzling consistency.

Once the pumpkin is cooked arrange on a serving platter and drizzle with the tahini dressing, sprinkle over the coriander sprigs. Serve warm or at room temperature.



• I had some of this divine pumpkin left over – hard to believe! So I cut it into smaller chunks and topped a homemade pizza base with it. Drizzle with olive oil, sprinkle over some goats feta and bake. Once cooked spoon on some of the tahini dressing and top with coriander!


Recipe from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins).