Indy Power: Ghoulishly gorgeous gourds
Try these delightfully spicy, squashy wedges - topped with toasted pumpkin seeds for extra bite.
Spiced roast pumpkin wedges with mint yoghurt
This autumnal warmer is so gorgeous and simple (once you've chopped your pumpkin!). You can use pumpkin or squash, and I like to leave the skin on - it's delicious when it's roasted.
Serves 4. Gluten-free, dairy-free & vegan (using coconut yoghurt)
1 medium pumpkin (or squash)
1 tsp cumin
½ tsp fennel seeds
½ tsp turmeric
Sea salt and pepper
2 tbsp olive oil
For the mint yoghurt:
120g Greek yoghurt or coconut yoghurt (vegan)
Juice of ½ lemon
½ tsp cumin
Sea salt and pepper
Handful of fresh mint, finely chopped
Preheat the oven to 200°C/400°F/gas mark 6. Cut the pumpkin in half and scoop out the threads and seeds in the middle, setting them aside. Cut the flesh into wedges.
Lay the pumpkin wedges on a roasting tray and sprinkle on the spices and seasoning. Drizzle over the olive oil and toss everything with your hands. Roast for about 30 minutes until tender.
While that's roasting, add the pumpkin threads and seeds to a colander and rinse with water to separate the seeds. Let them dry on kitchen paper; discard the threads.
When the pumpkin has been in for about 15 minutes, add the seeds to the tray, toss everything, and put it back in the oven until the pumpkin is tender and the seeds are crisp (about 15 minutes).
For the yoghurt, add all the ingredients to a bowl and mix well.
Serve the pumpkin warm with dollops of the yoghurt and the seeds sprinkled on top.
Fennel seeds. They have such a gorgeous anise flavour and I love the little bit of crunchiness they add to a recipe. They contain numerous flavonoid anti-oxidants that may help prevent premature ageing, infection and other medical issues. They’re full of minerals such as copper and zinc, as well as many vital vitamins. They’re also rich in dietary fibre and essential oils that are great for digestion. Look out for teas that contain fennel to help with digestion after meals, or make your own — crush some fennel seeds and pour boiling water over them. After about 10 minutes, strain it and sip away.