Burnt Ends Roast Pumpkin with Yoghurt & Za'atar

This week we’re taking inspiration from the Lost Guide’s Singapore hot spot Burnt Ends. Cook along with chef David Pynt to create his delicious Roast Pumpkin with Yoghurt and Za’atar – the perfect winter warmer.

Recipe and Image by David Pynt via Delicious

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INGREDIENTS | Serves 8, Prep Time 30 Mins, Cook Time 3 Hours 

- 5kg pumpkin

- 2 tbs extra virgin olive oil, plus extra to drizzle

- 100ml sweet soy sauce (kecap manis)

- Juice of 1 lemon

- 3 1/2 tsp za’atar (Middle Eastern spice mix)

- 2 long green shallots, thinly sliced

 

YOGHURT DRESSING (MAKES APPROX. 400ML)

- 1 cup (250ml) buttermilk

- 75g Greek yoghurt

- 1 eschalot, finely chopped

- 1/4 bunch coriander, finely chopped, plus extra leaves to serve

- Finely grated zest & juice 2 limes

- 1/2 tsp ground cumin

- Pinch cayenne pepper

- 1/4 cup (60ml) extra virgin olive oil

 

METHOD 

1. Preheat oven to 220°C. Place pumpkin in a large roasting pan. Drizzle with extra olive oil and season liberally all over. Roast pumpkin for 2 hours-2 hours 30 minutes until tender and cooked. (Check to see if pumpkin is cooked by piercing with a metal skewer. It’s cooked when the skewer is inserted easily with no resistance.) Set aside to cool.
 
2. Meanwhile, for the yoghurt dressing, place all ingredients in a medium bowl, season to taste and stir to combine.
 
3. To make the sweet soy dressing, place the sweet soy sauce, lemon and olive oil in a small bowl. Season to taste and whisk to combine.
 
4. Cut pumpkin into large pieces and place on a large serving platter. Spoon over yoghurt dressing and sweet soy dressing. Scatter over za’atar, long green shallot and extra coriander leaves to serve.
 
Enjoy! 

 

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