The Best Baked Pumpkin Of All Time

1 medium butternut pumpkin

Olive oil

2 crushed garlic cloves

1 tsp smoked paprika (the smokiness really makes this dish, so worth seeking out)

1 tsp dried oregano

1 tsp sea salt

For the Dressing

1 tbsp tahini

1 tbsp boiling water

Juice of 1/2 lemon

1/4 cup of goat’s yoghurt (or your favourite, high-quality plain cow’s milk yoghurt)

seasoning

Garnish

Handful of chopped chives (or coriander, or mint, or a mix)

1-2 tsp sumac spice

Method

1. Pre-heat the oven to 190C.

2. Top and tail a whole butternut pumpkin. Scoop out the seeds and either cut into quarters or eighths lengthways (depending on the shape of your pumpkin – you want something that will cook in 40mins, about 3-4 cm at the widest point). I keep the skin on.

3. Combine 2 tbsp olive oil with 2 crushed garlic cloves, 1 tsp of smoked paprika and 1 tsp of dried oregano, plus 1tsp of sea salt. This mix also makes a fine marinade for meats.

Story by Josephine Taylor.