Hasselback Butternut Pumpkin with Herby Sumac Yoghurt Sauce


½ (lengthways cut) a medium size butternut pumpkin – peeled and seeds removed

2 garlic cloves, thinly sliced

3 tbsp olive oil

1 tsp ground cumin

1 tsp dried thyme

1 tsp dried mint

1 tsp ground sweet smoked paprika

¼ tsp ground allspice

Salt and pepper


For the Herby Sumac Yoghurt Sauce

300g Greek yoghurt

2 tbsp runny tahini

The juice of ½ a lemon

1 tsp sumac

¼ cup parsley roughly chopped

¼ cup coriander

Salt and pepper to taste


To serve

A handful of smoked almonds, roughly chopped

A handful of pomegranate seeds

Optional seed mix of pinenuts, pepitas and sunflower seeds, lightly toasted



Place two wooden spoons on either side of the butternut pumpkin half. Using a sharp knife, make ½ cm incisions along the peeled side of the pumpkin, the spoon handles will stop the cuts from going all the way through.

Add to a roasting tin and spike the incisions with the garlic pieces. Mix together the olive oil, spices, salt and pepper and brush over the top of the pumpkin. Place in the oven at 220 degrees for 45-50 minutes until the pumpkin is soft.

Make the sauce by simply mixing all the ingredients until well combined.

Spread the sauce onto a large plate and place the roast pumpkin on top. Sprinkle on the almonds, seed mix pomegranate and extra fresh herbs.

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