Back to 4 servings Pumpkin 1 medium pumpkin or butternut squash, peeled and sliced 3 tbsp olive oil, plus more for brushing and the pan 2 medium onion, finely sliced 3 cloves garlic, thinly sliced 0.5 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 0.25 tsp chili powder, adjust to taste 1 tbsp honey 1 tbsp tomato paste 1 tbsp white vinegar 0.5 cup water or vegetable broth salt, to taste black pepper, to taste Yoghurt sauce 1.5 cups plain yoghurt, thick 0.5 cup labneh 1 tbsp lemon juice lemon zest 0.25 tsp garlic, minced 0.125 tsp dried dill 0.125 tsp dried mint salt and pepper, to taste Garnish fresh mint, for garnish fresh dill, for garnish pomegranate arils, for garnish pistachios, roughly chopped, for garnish
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1 Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.2 Step 2: Brush the pumpkin slices with olive oil, arrange on the sheet and roast until tender and slightly golden, 25 to 30 minutes.3 Step 3: Heat 2 tablespoons olive oil in a large pan over medium heat. Fry the sliced onion and garlic until soft and fragrant, about 5 minutes.4 Step 4: Add the tomato paste and vinegar and fry for 2 minutes, stirring often.5 Step 5: Stir in the turmeric, coriander, cumin, chili powder, honey and black pepper and cook for 1 minute until fragrant.6 Step 6: Add the roasted pumpkin and the water or broth. Season with salt and simmer gently over low heat, partly covered, for 20 to 25 minutes, until the pumpkin is very soft and the sauce is thick and well blended. Stir gently and add a splash of water if it sticks.7 Step 7: Meanwhile, make the yogurt topping: combine the yogurt, labneh, minced garlic, lemon juice and zest, dried dill and dried mint in a bowl, mix until smooth, and season with salt and pepper. Chill in the refrigerator until you are ready to assemble the dish.8 Step 8: Spread the yoghurt sauce evenly over a large serving plate.9 Step 9: Spoon the warm pumpkin and tomato mixture over the yoghurt sauce.10 Step 10: Garnish with fresh mint, fresh dill, pomegranate arils and chopped pistachios. Serve with warm naan.getsaucepan.com/r/bb63b7e5-d375-5b83-b0ad-c59c2c7108e9
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