Cook time: 1 hour 30 mins | Prep time: 5 mins | Serves: 6

Ingredients.

• 1 small butternut pumpkin

• 50ml olive oil

• 1 garlic clove, whole

• 3/4 cup plain Greek yoghurt

• 60g wild rocket

• 1 pomegranate, deseeded

• 2 tablespoons sunflower seeds

• salt and pepper to taste

• 30ml olive oil

• 1 tablespoon balsamic glaze

• 1 teaspoon Aleppo pepper, optional

Method.

1. Preheat oven to 200ºC fan. On a baking tray, lay foil and baking paper. Place the pumpkin in the center of the baking paper. Add olive oil and salt. Wrap baking paper and foil tightly around the pumpkin to seal.

2. Repeat foil and baking paper with whole garlic clove. Place onto the baking tray and bake for 1 hour 30 minutes or until fork tender.

3. Place baked pumpkin onto a platter and cut lengthways through the center. Scoop out the seeds. Cut the top of the garlic and add the garlic into the pumpkin flesh.

4. Gently mix through, careful not to pierce to pumpkin skin as this is the vessel to hold to filling. Use a spoon to do this.

5. Add dollops of yoghurt, sprinkle rocket, pomegranate seeds, sunflowers seed, salt and pepper, olive oil, balsamic glaze and Aleppo pepper.

Enjoy! Amanda x