Clementine Day's Roast Pumpkin With Salsa Verde and Greek Yoghurt

January 03, 2024 by Rachael Thompson

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, Melbourne-based cookbook author Clementine Day shares her recipe for roast pumpkin with salsa verde, crispy rice puffs, and greek yogurt.

Pumpkin's sweet, earthy flavour makes it an incredibly versatile ingredient that works well in both savoury and sweet dishes. Used as a pie filling, served in a salad, or blended into soup, there are countless ways to incorporate this hefty vegetable into a meal. And not only does it taste delicious but its colour brings a wonderful vibrant hue to the table.

Roasting pumpkin elevates its natural sweetness and creates crisp ends that are delightfully moreish. Clementine Day's recipe celebrates the humble vegetable by doing just this. It's served alongside a punchy salsa verde, crispy rice puffs, and thick, creamy yogurt. It's a mouthwatering umami combo that is powerful enough as a standalone meal or as an impressive vegetarian side dish.

Ingredients

1 kent pumpkin, cut into wedges (skin on)
3-4 tbsp olive oil
2 tbsp soy sauce or tamari
2 tsp smoked paprika
2 tsp ground coriander seed

For the salsa verde:

A small handful of parsley
A small handful of mint
A small handful of coriander
1-2 tsp of dried chilli flakes, to taste
1 lemon, zest and juice
2 tbsp apple cider vinegar
1/3 cup olive oil

For the crispy rice puffs:

2 cups of puffed rice
1 tbsp linseed
1 tbsp buckwheat
1 tbsp chia seeds
Pinch of salt
2 oz coconut oil
2 tbsp honey
2 tbsp red curry paste

To serve:

1 cup of Greek yogurt

Method

Preheat oven to 200 C. Line a large baking tray with baking paper.

Start by preparing your pumpkin. Into a large bowl, add your olive oil, soy sauce, paprika and coriander and combine.

Add your wedges of pumpkin and toss well, coating the pumpkin wedges all over.

Add your pumpkin to your baking tray and place in the centre position in the oven for 45-60 minutes or until the pumpkin is tender inside and nicely caramelised on the outside.

While that is cooking, prepare your puffed rice.

Prepare a second baking tray with baking paper.

Combine dry ingredients in a bowl. In a small saucepan, add coconut oil, honey, and curry paste and whisk over medium low heat until bubbling and thickened.