Roasted pumpkin with burnt butter and garlic yoghurt

Serves 8

40 minutes to cook

Complexity - Easy

Recipe Serves, timing & complexity - Roasted pumpkin with burnt butter and garlic yoghurt

<h4>Ingredients</h4>1 pumpkin, cut into 3-4cm wedges1 head of garlic, halved lengthways¼ bunch of thyme50ml olive oil50g unsalted butter2 garlic cloves200g natural yoghurtJuice of 1 lemonSalt and pepper

<h4>Method</h4>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.