- 1kg pumpkin or butternut squash
- 6 shallots
- 200g labne’
- 200g roasted almonds
- 5 cloves garlic
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp salt
- lemon juice
- grapeseed oil
- 1 bunch flat leaf parsley
- olive oil
Preheat the oven to 180’C.
Pour approx. 100mL of grapeseed oil into a large roasting tray.
Crush the garlic with the back of a knife to break the skin and open up the garlic cloves. Leave the skin on an put them into the roasting tray.
Peel and halve the shallots and place in tray.
Cut the pumpkin or butternut squash into chunky pieces for roasting. De-seed, but leave the skin on and place into the tray.
Put all of the spices and salt into the tray.
Get your hands in there and combine all the oil, spices and and salt and coat all the vegetables.
Spread all the vegetables out into a single layer and place in the oven @ 180’c for Approx 45 minutes or until the pumpkin in soft enough to slide a butter knife into without resistance.
At this stage you can remove any garlic skin and squash the cloves into the oil mix with a fork.
Once the pumpkin is ready put the almonds into the roasting tray and coat with the oil and spices from the tray to warm through.
On a large serving platter, spread out the pumpkin, shallots and almonds evenly in a single layer and spoon out the remaining seasoned oil and spices over the top.
Hit the platter with a squeeze of fresh lemon juice.
Place dollops of the labne’ all over the platter with Green Jalapeño and Orange Habanero hot sauce splashed on top.
Quickly dress the parsley with some olive oil, lemon juice and salt to taste. Drape the parsley over the top of the platter and serve.