Braised Harissa Pumpkin with Garlic Yoghurt Sauce

Braised Harissa Pumpkin

• 2 tablespoons butter
• 3 shallots, peeled and chopped
• 1 small pumpkin or butternut squash, peeled, seeded and cut into approx. 2-inch cubes
• 1 garlic clove, peeled and thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 tablespoon harissa
• 2 teaspoons honey
• 2 cups vegetable stock
• 1 can chickpeas, drained and rinsed
• 8 dried apricots, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon chopped cilantro
• 1 tablespoon roasted pumpkin seeds

Garlic Yogurt Sauce

• 3/4 cup Greek yoghurt
• 1/2 small garlic clove, finely minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper

For the pumpkin:

Preheat oven to 180°C. Heat butter in a shallow casserole set over medium heat. When the butter is melted, add the shallots and pumpkin cubes. Sauté, stirring occasionally, until pumpkin is starting to brown, about 5-7 minutes. Add the garlic, cumin, and cardamom, and cook 2 minutes longer. Add the harissa, honey, and vegetable stock and bring to a simmer. Reduce heat to low, cover and simmer for 10 minutes.

Uncover and add the chickpeas and apricots, and season with a pinch of salt and pepper. Stir to combine, cover with the lid, and place in preheated oven. Roast until pumpkin is fork tender, about 20 minutes.

Remove from the oven, uncover, and garnish with the cilantro and pumpkin seeds.

For the yoghurt:

While the pumpkin is roasting, make the yoghurt sauce. Place yoghurt, garlic, lemon juice, and olive oil in a small bowl and stir to combine. Season to taste with salt and pepper. Serve bowls of the pumpkin topped with a dollop of the yoghurt sauce.