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.