Susan Jane White presents her mouthwatering recipe for roast pumpkin with garlic yoghurt, jammy eggs, and chili sauce. This dish is not only easy to make, but it’s also incredibly delicious and budget-friendly.
In September, many of us struggle with the chaos of changing routines and emotional ups and downs. By the end of the day, I often find myself feeling overwhelmed. That’s why I adore this recipe. It’s simple, quick, and absolutely scrumptious.
I’m sure you, like me, often have a jar of fermented chili sauce or something similarly spicy in your fridge, such as kimchi or peanut rayu. These fiery condiments provide a wonderful kick and uplift my spirits. They have the power to reboot my system and release a flood of feel-good hormones throughout my body.
And let’s not forget about the garlic. Whenever I eat raw garlic, it’s like a burst of antioxidants surging through my veins. Garlic is packed with amazing health benefits, and when paired with pumpkin’s potassium and fiber content, every bite feels like a soothing lullaby for my nervous system. I could happily enjoy this dish all month long.
Now, let’s get to the recipe itself.
Roast Pumpkin with Garlic Yoghurt, Jammy Eggs, and Chili Sauce
Serves 1-4
Ingredients:
– 1 unpeeled organic or unwaxed sugar pumpkin
– 2-3 tablespoons of extra-virgin coconut oil
– 1 minced garlic clove
– 200g of plain yogurt
– Salt and black pepper, to taste
– 1 egg per person
– Peanut rayu, kimchi, or chili sauce, for serving
– Any fresh herbs you have on hand
Instructions:
1. Preheat your oven to 200C (180 fan), 400F, Gas 6.
2. If your pumpkin is organic, there’s no need to peel it. Chop it into even, bite-sized chunks and place them on a baking tray along with the coconut oil. Roast in the preheated oven for about 20-25 minutes until the edges are slightly caramelized and the inside is tender. Keep in mind that the cooking time may vary depending on the size of your pumpkin chunks, so try to keep them uniform.
3. While the pumpkin is roasting, mix the minced garlic into the yogurt and season with salt and pepper according to your taste. Set the garlic yogurt aside.
4. To prepare the jammy eggs, start by ensuring that your eggs are at room temperature. If they are refrigerated, they will take longer to cook. Bring a small pot of salted water to a simmer and carefully lower one egg per person into the water. If you’re really hungry, you can add two eggs per person. Allow the eggs to simmer for about 6 and a half minutes for a runny center or 7 minutes for slightly firmer yolks. Once the timer goes off, transfer the eggs into a bowl of cold water to halt the cooking process. Leave them in the water until it’s time to peel them.
5. When the pumpkin is done roasting and has become sticky and caramelized, arrange enough pieces on each plate. Dot the pumpkin with peanut rayu, kimchi, or chili sauce, based on your preference. Add dollops of garlic yogurt on top. Peel the soft-boiled eggs, cut them in half, and carefully place them on top of the pumpkin. Finally, garnish with any fresh greens you have available, such as parsley and chives. It’s time to savor this delightful dish!
This roast pumpkin recipe is not only a treat for the taste buds but also a feast for the eyes. It combines the earthiness of pumpkin with the creamy tang of garlic yogurt and the explosive heat of chili sauce. Give it a try and experience a burst of flavors that will leave you craving for more.
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