Kate McIntyre

Kate McIntyre

Master of Wine

Roasted pumpkin with chilli, dukkah and lime



1 butternut pumpkin, or other pumpkin halved, deseeded and cut into 1 cm thick pieces

Salt and freshly ground black pepper

Olive oil

1-2 tablespoons dukkah

1 red chilli, chopped

Grated zest and juice of 2 unwaxed limes (or lemons)

Preheat oven to 220 degrees C (fan forced 200 degrees C)

Put pumpkin on a baking tray with large pinch salt, pepper and a good drizzle olive oil, toss to coat and roast for 25-30 mins or until well cooked.

When the pumpkin is cooked, lay it on a serving plate and sprinkle with plenty of the dukkah, the lime zest and juice, and (only) as much of the chilli as you require!




(can be made ahead – makes more that you need for this recipe but you’ll want the leftovers for next time)

A handful hazelnuts

4 tablespoons coriander seeds

3 tablespoons sesame seeds

2 tablespoons cumin seeds

1 teaspoon fennel seeds

1 tablespoon black peppercorns

1 teaspoon dried mint

1 teaspoon salt




Roast all but the mint and salt on a (separate) baking tray in the oven next to the pumpkin or at 220 degrees C for 10 minutes.  This will release the aromas of the spice and when the hazelnuts are nicely roasted, take out of the oven to cool.  When cool, add with the salt and mint to a food processor and pulse, or bash in a mortar and pestle until a chunky powder.  Store in an airtight jar.


You can just get some good bread and olive oil and dip the bread in the oil then the dukkah – or roast the veges as above.



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