At a glance
You're roasting a fiery autumn dish with pumpkin, potatoes, and onions that comes together in about 70 minutes. The real magic happens when you crush whole spices in a mortar and pestle to create a bold, warming blend—though using pre-ground spices works fine if you're short on time. A cool, creamy dressing balances the heat beautifully.
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Chop the vegetables
Cut the pumpkin into wedges and chop the potatoes and onion into pieces. Place everything in a baking dish, season with salt and drizzle with a little olive oil.
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Spice blend
Crush the pepper, dried chilli peppers and cinnamon in a mortar and pestle. If you don't have one, you can of course use all the spices ready-ground, though the flavour won't be quite as bold.
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Roast and serve
Sprinkle the spice mix over the vegetables in the dish, toss well, and roast at 180°C for about 45 minutes. Serve hot with a cold dressing, made simply by seasoning yoghurt or sour cream with salt and pepper.
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