Roasted pumpkin with burnt butter and garlic yoghurt

Serves 8



1 pumpkin, cut into 3-4cm wedges

1 head of garlic, halved lengthways

¼ bunch of thyme

50ml olive oil

50g unsalted butter

2 garlic cloves

200g natural yoghurt

Juice of 1 lemon

Salt and pepper


Preheat the oven to 240C.

Place the pumpkin, garlic and thyme in a roasting tray,

drizzle with olive oil and season to taste with salt.

Roast for 15-20 minutes, add the butter and roast for another 5 minutes or until tender.

To make the garlic yoghurt, pound the garlic with a pinch of

salt in a mortar and pestle to a paste.

Fold the garlic into the yoghurt and add the lemon juice.

Season with salt and pepper to taste.

To serve, place the pumpkin and garlic on a large serving tray.

Spoon over the butter from the roasting tray and the garlic yoghurt.