Roasted Pumpkin with Sesame Seeds, Hazelnuts and Yoghurt Dressing (Psiti Kolokitha me Yiaourti)

Prep 30 minutes Cook 30–40 minutes Serves 6


1 medium-sized jap pumpkin

½ cup sesame seeds

½ cup nigella seeds

½ cup hazelnuts


2 cups thick Greek yoghurt

2 tbsp Greek extra virgin olive oil

juice of ½ a lemon

½ tsp salt

2 tbsp tahini


Preheat the oven to 200°C/180°C fan-forced.

Combine all dressing ingredients, taste for seasoning and set aside.

Toast the seeds and nuts together, then roughly chop the hazelnuts. I like to crush them with a rolling pin. To do this, place all seeds and nuts between two sheets of baking paper and roll the rolling pin over once — easy!

Cut the pumpkin into medium-sized wedges with the skin on. Remove the seeds, brush generously with olive oil and sprinkle with sea salt. Place on a baking sheet, leaving a few centimetres between the pieces, and bake for 30 minutes, or until nicely golden on both sides.

Pour half the dressing into the bottom of a beautiful serving bowl. Place the pumpkin wedges on top in a circular pattern.

Sprinkle all the toasted seeds and nuts over the pumpkin. Serve with the rest of the dressing in a side bowl for people to help themselves.

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