Roast pumpkin with seeds and pomegranate dressing

We’ve all done it – bought a whole pumpkin only to discover half of it shrivelling in our vegetable chiller some weeks (or months!) later. While pumpkin soup is always a good standby, why not try this sweet roasted pumpkin dish which is full of the crunch of toasted seeds and tanginess from a drizzle of pomegranate and yoghurt. You’ll never need to throw out pumpkin again!

By Nici Wickes
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


  • 4 large wedges of crown pumpkin, peeled
  • 2 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon yellow mustard seeds
  • 3 tablespoon sunflower seeds
  • 3 tablespoon pumpkin kernels
  • 2 tablespoon pomegranate molasses
  • 3 tablespoon plain unsweetened yoghurt
  • 1 tablespoon olive oil


  • 1
    Preheat oven to 180°C. Line a baking tray with baking paper. Rub the pumpkin with olive oil and lay in a single layer in an oven dish. Sprinkle with the smoked paprika and salt.
  • 2
    Bake for 45-60 minutes until the pumpkin is soft. Scatter the seeds and kernels over, then drizzle with the pomegranate molasses. Bake for a further 15 minutes.
  • 3
    Serve warm dressed with the yoghurt mixed with the olive oil.


  • Serves 4 as a side dish. - Keeping the skin on and/or covering cut pumpkin will help it to store for longer.

read more from