Roasted Pumpkin with Urfa Chilli Butter & Hazelnuts
Roasted Pumpkin with Urfa Chilli Butter & Hazelnuts Pumpkins aren’t just for Halloween (although this is a great way to use up any leftover pumpkins!) and this
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Kitchen scale
- Roasting pan
- Saucepan
- Chef's knife
- Cutting board
- Oven
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Serving platter
- Baking sheet
- Paring knife
- Oven mitt
Ingredients
- 1 small pumpkin or squash, deseeded and cut into 2cm wedges
- 1 red onion, peeled and cut into wedges
- 2 tbsp olive oil
- 1 clove of garlic, minced
- 1 tbsp honey
- ½ tsp sumac
- ½ tsp dried mint
- 125g Greek yoghurt
- 1 small clove of garlic, minced
- good pinch of dried mint
- 2 tbsp butter
- 1 tbsp Urfa chilli paste
- ½ tbsp olive oil
- small handful of hazelnuts, toasted and roughly chopped
- 2 tbsp chopped parsley
- Aleppo pepper/pul biber (optional)
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