Caramel-glazed roast pumpkin with yoghurt dressing

Nici Wickes shares her mum's stunning yet simple recipe for gourmet roast pumpkin. Sticky with brown sugar and served with a tangy yoghurt dressing, this makes a perfect side dish or vegetarian main

By Nici Wickes
  • 1 hr 15 mins cooking
  • Serves 4
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  • 4 wedges of pumpkin, skinned, cut into 5-7cm-thick wedges
  • 1/4 cup olive oil
  • 2 tablespoon brown sugar
  • 1/4 cup sunflower and/or pumpkin seeds
  • 1/2 teaspoon sea salt and a grind of black pepper
Yoghurt dressing
  • 1/2 cup yoghurt
  • 1/2 cup sour cream
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon horseradish
  • 1 teaspoon pomegranate molasses
  • salt and pepper, to taste


  • 1
    Preheat oven to 180°C.
  • 2
    Line an oven dish and lay the wedges snugly in. Pour over the olive oil, then sprinkle with the brown sugar, seeds and seasoning. Cover tightly with foil and bake for 30-45 minutes.
  • 3
    Remove the foil, baste with pan juices and cook for a further 15-30 minutes until the pumpkin is soft and coated with a caramel glaze.
  • 4
    For the yoghurt dressing, whisk all the ingredients together or whiz in a food processor.
  • 5
    Serve the pumpkin as an entrée or side dish, with wedges set on a pool of the dressing and a few seeds sprinkled over the top. Extra dressing can be served on the side.


  • You could add a squeeze of orange juice with the olive oil to add an extra citrus zing. - You can cook the pumpkin for longer, but be careful when you lift the wedges out of the dish as they will be gorgeously fragile.

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