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Ras el hanout and brown sugar roasted pumpkin with blood oranges, coconut yoghurt and preserved lemon herb sauce

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients
  

FOR THE RAS EL HANOUT AND BROWN SUGAR ROASTED PUMPKIN:

  • 750 g pumpkin I use Kent because it is the lower FODMAP variety
  • 2 tablespoons vegetable oil
  • 1 tablespoon ras el hanout
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • Pepper to taste

TO SERVE:

  • 1 handful of mint
  • 1/2 cup ish plain coconut yoghurt (to your taste)
  • Preserved lemon herb sauce you will likely have some leftover, here and here are some other uses
  • 2-3 blood oranges peeled (is this the right terminology for oranges?) and chopped as you fancy
  • Optional: a handful of toasted almonds
  • Optional: a squeeze of lemon or lime juice

Instructions
 

METHOD FOR THE RAS EL HANOUT AND BROWN SUGAR ROASTED PUMPKIN:

  • Preheat the oven to 180 degrees Celsius.
  • Mix together the spices and oil for the pumpkin in a large bowl. Use your hands to rub the mixture evenly into the pumpkin pieces. Set aside.
  • Once the oven is ready, line a baking tray with paper (to save any leftover crystallised sugar n spice mix) and lay the pumpkin on the tray. Use a pastry brush to brush the remaining spice oil evenly across the pumpkins.
  • Cook the pumpkin anywhere from 30 minutes to an hour - this depends largely on how thick and chunky you like it. I personally like mine quite thick and chunky.
  • To serve, assemble the pumpkin on your platter, and arrange the remaining ingredients around it. Serve while warm.

Notes

The recipe for the preserved lemon herb sauce is available right here!
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