Alison Roman’s Roasted Pumpkin with Yoghurt and Spiced Buttered Pistachio
This recipe from Alison Roman is a heavenly celebration of autumn; it features soft, caramelised pumpkin served over a bed of lemon-yoghurt and topped with buttery pistachio nuts.
Introduction
For those on the East Coast in the States, pumpkin season is a real ‘thing’. At first, it’s very exciting because it also means that it’s Warm Sweater Season and everyone is feeling extremely cosy, thrilled to be outside without sweating profusely. But soon you realise WSS lasts for approximately 84 years, and one month into it you might feel like dying if you have to eat one more roasted butternut. The first time I made this it was peak WSS, and I still found myself shamelessly eating it with my hands, dragging each caramelised wedge through the lemony yoghurt and buttery pistachios, swiping leftovers with my fingers, licking them clean like some sort of animal. Yes, it truly was that good.
Ingredients
| 1 | pumpkin (winter squash), such as Red Kuri, jap or kent (kabocha) or acorn, sliced into 4 cm (1½ inch) wedges (see note below) |
| 3 tbsp | olive oil |
| kosher salt and freshly ground black pepper | |
| 90g (3oz) | unsalted butter |
| 30g (1oz/¼ cup) | raw pistachio nuts, finely chopped |
| ½ tsp | ground cumin |
| ½ tsp | ground turmeric |
| pinch of | ground cinnamon |
| pinch of | chilli flakes (optional) |
| flaky sea salt | |
| 250g (9oz/1 cup) | full-fat Greek-style yoghurt |
| 2 tbsp | lemon juice |
Method
NOTE Most pumpkin varieties work here, but my favourites are the larger, thick-skinned varieties because you can eat the skin (and the seeds). If using something like a butternut or honey nut, cut it into 2.5 cm (1 inch) slices rather than wedges.
Preheat the oven to 215°C (425°F).
Remove the seeds from the pumpkin if you want. (I leave them in, as I enjoy their crunchy texture as they roast, but whatever you like!) Toss the pumpkin on a baking tray with the olive oil. Season with salt and pepper and roast until the pumpkin is totally tender and golden brown with caramelised bits, 40–50 minutes.
Meanwhile, melt the butter in a small pot over medium heat. Cook, swirling occasionally, until the butter has browned and started to foam, 3–5 minutes. Remove from the heat and add the pistachio nuts, cumin, turmeric, cinnamon and chilli flakes, if using. Season with flaky salt and set aside.
Combine the yoghurt and lemon juice in a small bowl and season with salt. Spoon the yoghurt sauce onto the bottom of a large serving platter or bowl. Arrange the pumpkin wedges nestled into each other and spoon the buttered pistachio nuts over everything. Top with flaky salt and a grind of black pepper or a pinch of chilli flakes, if you like.
DO AHEAD Pumpkin can be roasted several hours ahead, wrapped loosely, and stored at room temperature. It doesn’t need to be reheated before serving, but you can if you like.
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