Roasted butternut pumpkin with chickpeas and tahini mandarin yoghurt is a delightful autumn dish that celebrates the season's flavors. The key is to leave the skin on the pumpkin and roast it until deeply golden, as the dark edges are where the most flavor resides. Avoid overcrowding the tray to ensure the pumpkin roasts rather than steams. Serve with sliced chili on the side for a family-friendly touch.
Roasted Butternut Pumpkin with Chickpeas, Tahini Mandarin Yoghurt, Pomegranate, and Herbs
Serves 2–4
Ingredients
- ½ large butternut pumpkin, seeds removed, sliced into 1cm rounds
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 x 400g tin chickpeas, drained
- 2 cloves garlic, roughly chopped
For the tahini mandarin yoghurt
- 200g natural yoghurt
- 2 tbsp tahini
- Zest of 1 mandarin (use a microplane)
- Juice of ½ mandarin (squeeze, then sieve)
- A little grated garlic
To finish
- 3 tbsp pomegranate seeds
- Small handful mint, leaves picked
- Small handful coriander, leaves picked
- 3 tbsp chopped almonds and macadamias
- Good quality extra-virgin olive oil, to drizzle
Method
Preheat the oven to 200C/180C fan. Place the pumpkin slices on a tray. Drizzle with two tablespoons of olive oil and the honey, then sprinkle with cumin and paprika, and season with salt and pepper. Toss to coat well, then spread in a single layer. Roast for about 25 minutes until coloured.
While the pumpkin roasts, in a medium bowl, toss the chickpeas with the remaining one tablespoon of olive oil and a pinch of salt. Remove the tray from the oven, scatter the chickpeas and garlic over the pumpkin, then return to the oven for another 15 to 20 minutes until everything is golden and caramelised, and the chickpeas have crisped up.
Meanwhile, make the tahini yoghurt: in a bowl, combine yoghurt, tahini, mandarin zest and juice, garlic, and a pinch of salt. Taste and adjust with extra yoghurt, tahini, juice, or salt – you want it creamy and slightly nutty with a gentle citrus lift.
To serve, spread the yoghurt over a plate. Pile on the roasted butternut and chickpeas, then finish with pomegranate seeds, mint and coriander leaves, almond and macadamias, and a drizzle of olive oil.
This recipe is by Darren Robertson, co-founder of Three Blue Ducks, and Doug Innes-Will, Bundanon executive chef, who are hosting a Twilight Feast as part of the Make Good festival on 30 May at Bundanon, NSW.
