Sweet roasted pumpkin, cool creamy labneh and a gentle kick of spice make this a beautiful autumn starter or sharing plate.
Serves: 4 • Prep Time: 15 mins • Cook Time: 30-35 mins
Ingredients
- 800g/28oz pumpkin or butternut squash, deseeded and cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chilli flakes
- 2 sprigs rosemary, leaves finely chopped
- Sea salt and black pepper
- 250g/9oz thick Greek yoghurt or labneh
- 1 small garlic clove, crushed
- Finely grated zest and juice of ½ lemon
- 75g/3oz soft goat’s cheese
- 2 tbsp pistachios or hazelnuts, roughly chopped
- Small handful flat-leaf parsley
- Extra olive oil, for drizzling
Method
- Heat the oven to 200°C/180°C fan/400°F/gas 6. Arrange the pumpkin wedges on a large baking tray.
- Drizzle with the olive oil and sprinkle over the paprika, cumin, chilli flakes and rosemary. Season well, then turn the wedges until evenly coated.
- Roast for 30-35 minutes, turning halfway through, until the pumpkin is tender and lightly caramelised around the edges.
- Meanwhile, mix the Greek yoghurt or labneh with the garlic, lemon zest and a squeeze of lemon juice. Season with salt and black pepper.
- Spoon the herbed labneh across a large serving plate. Arrange the warm pumpkin wedges on top, then crumble over the goat’s cheese.
- Finish with the chopped nuts, parsley, a drizzle of olive oil and an extra pinch of chilli flakes. Serve warm.
