Ingredients
Gluten free, Vegetarian 
20 minutes preparation time + 1 hour cooking time 
6 - 1⁄2 a small Japanese pumpkin/kabocha squash (you could also use butternut pumpkin)
- 1 tablespoon smokey paprika
- 1 small fresh garlic clove
- Extra virgin olive oil
- 1 cup thick unsweetened Greek yoghurt
- Flakey sea salt
- Freshly cracked black pepper
Method
- Preheat your oven to 190°C/375°F.
- Cut the pumpkin into slices roughly 2-3cm thick, keeping the skin on.
- Next, place the pumpkin onto a large paper-lined tray.
- Drizzle the pumpkin with olive oil and sprinkle with the smokey paprika and a generous pinch of salt, then toss to coat.
- Arrange the pumpkin in a single layer on the tray and place into the oven for roughly 1 hour, or until golden and crisp on the edges.
- While the pumpkin is cooking, crush or finely grate the fresh clove of garlic into the yoghurt.
- Now add a pinch of salt to taste, mix well then set aside.
- Once the pumpkin is cooked remove it from the oven and arrange it onto a serving dish.
- Drizzle the pumpkin with the garlic yoghurt, a tiny sprinkle of smokey paprika, and a generous sprinkle of freshly cracked black pepper.
- Serve and enjoy!
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