This vibrant, hearty dish is a feast for the taste buds and a colourful addition to any festive or cosy dinner.
Main INGREDIENTS
- Vegetables
- Dairy
Ingredients
Method
Ingredients
For Braised Harissa Pumpkin
- 2 tablespoons butter
- 3 shallots, peeled and chopped
- 1 small pumpkin or butternut squash (about 2kg), peeled, seeded and cut into approximately 2-inch cubes
- 1 garlic clove, peeled and thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 tablespoon harissa
- 2 teaspoons honey
- 2 cups vegetable stock
- 1 can chickpeas, drained and rinsed
- 8 dried apricots, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped cilantro
- 1 tablespoon roasted pumpkin seeds
For Garlic Yoghurt Sauce
- 3/4 cup Greek yoghurt
- 1/2 small garlic clove, finely minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
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Method
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1For the Braised Harissa Pumpkin: Preheat oven to 180°C/ 356°F/ Gas Mark 4. Heat butter in the Le Creuset Pumpkin Braiser and set over medium heat. When butter is melted, add the shallots and pumpkin cubes. Sauté, stirring occasionally, until pumpkin is starting to brown, about 5-7 minutes. Add the garlic, cumin, and cardamom, and cook 2 minutes longer. Add the harissa, honey, and vegetable stock and bring to a simmer.
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2Reduce heat to low, cover, and simmer for 10 minutes. Uncover and add the chickpeas and apricots, and season with a pinch of salt and pepper. Stir to combine, cover with the lid, and place in preheated oven. Roast until pumpkin is fork tender, about 20 minutes. Remove from the oven, uncover, and garnish with the cilantro and pumpkin seeds.
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3For the Garlic Yoghurt Sauce: While the pumpkin is roasting, make the yoghurt sauce. Place yoghurt, garlic, lemon juice and olive oil in a small bowl and stir to combine. Season to taste with salt and pepper. Serve bowls of the pumpkin topped with a dollop of the yoghurt sauce.
