Roasted Pumpkin with Urfa Chilli Butter & Hazelnuts

Pumpkins aren’t just for Halloween (although this is a great way to use up any leftover pumpkins!) and this is a delicious traybake full of autumnal flavour, texture and colour. Turkish Urfa chilli paste has a fantastic sweet-smoky flavour that works brilliantly with the pumpkin and couscous but if you can’t find any then rose harissa also works well for this. If you prefer you can swap the hazelnuts for walnuts.


Preheat the oven to 220C/200Cfan/Gas 7

Place the pumpkin and onion wedges in a roasting tray. Mix together the olive oil, garlic, honey, sumac and dried mint. Pour over the pumpkin and onion and toss to coat. Season with salt and black pepper. Roast in the oven for 30-35 minutes or until the pumpkin is tender and slightly charred in places.

Towards the end of cooking time heat the butter, olive oil and Urfa chilli paste in a small saucepan over a low-medium heat until the butter has melted. Keep warm.

In a small bowl mix together the yoghurt, garlic and dried mint. Season with a little salt.

Meanwhile prepare the couscous according to the packet instructions.

To serve spoon the couscous onto a serving platter and arrange the pumpkin and onion wedges on top. Dollop over some yoghurt and scatter with hazelnuts and parsley. Drizzle with the warm chilli butter.



  • For the Roasted Pumpkin
  • 1 small pumpkin or squash, deseeded and cut into 2cm wedges
  • 1 red onion, peeled and cut into wedges
  • 2 tbsp olive oil
  • 1 clove of garlic, minced
  • 1 tbsp honey
  • ½ tsp sumac
  • ½ tsp dried mint
  • For the Yoghurt Dip
  • 125g Greek yoghurt
  • 1 small clove of garlic, minced
  • good pinch of dried mint
  • For the Chilli Butter
  • 2 tbsp butter
  • 1 tbsp Urfa chilli paste
  • ½ tbsp olive oil
  • To Serve
  • small handful of hazelnuts, toasted and roughly chopped
  • 2 tbsp chopped parsley
  • Aleppo pepper/pul biber (optional)