Roasted pumpkin with green sauce

I spent some time in beautiful Hamburg in my early 20’s. My neighbour opposite was also a keen cook and I remember chatting to him about his favourite local dishes (his was Steckrübeneintopf). When he asked me whether there were any particular South African specialities I loved, it took about 1 second for “Pumpkin Fritters” to leave my mouth, a little more loudly than I had intended.  He was horrified. “Pumpkin? That is what the pigs eat here in Germany…” Say what?! Naturally I rose to the challenge and, once I had finally sourced a pumpkin, made him some Pampoenkoekies. I believe he was a converted man.

pumpkin dsc_7469

This dish is a lovely make-ahead option for the colder months. Use whatever squash or pumpkin you have, but it is particularly delicious with sugar pumpkin. The green sauce is very moreish and good with any type of grain or pulse-based salad. It will thicken in the fridge, but just give it a good whisk and it should be pourable.



Roasted pumpkin with green sauce


Serves 4 – 6

Ingredients for the sauce

80ml (1/3 cup) coconut milk (if using organic, stand the tin in warm water to melt the fat)

30ml (2 tablespoons) lime juice (about 2 medium limes)

1/2 teaspoon unrefined salt

1/2 small avocado

Juice of 1 tangerine

1 spring onion

large bunch (100g) fresh coriander, leaves and stalks

medium bunch (50g) fresh mint, leaves only

1 teaspoon raw honey

1 green chilli (more or less to taste), seeds removed if you prefer it less spicy


For the rest

1 fennel bulb, the tough outer layer peeled (or a couple of stalks celery)

1 spring onion, finely sliced

3 cups cooked lentils and/ or quinoa

unrefined salt

crumbled goats cheese

roasted pumpkin (I used kabocha squash, but for an extra delicious option, try sugar pumkin)

toasted pumpkin seeds



  1. Put all the ingredients for the dressing in a blender and blend until smooth. Set aside.
  2. Separate the layers of the fennel bulb, then chop into small squares. Sauté in a little coconut oil until tender.
  3. Combine the fennel with the rest of the ingredients, dress with the dressing and serve.


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