Cinnamon Roasted Pumpkin
Ingredients
Roasted Pumpkin
- 1/4 Jap Pumpkin (1 kg / 2lb), unpeeled, deseeded, cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp cinnamon
- 1/4 tsp salt
- Black pepper
Garnish
- 1/2 cup plain greek yoghurt , loosened with a bit of water
- 1/4 lemon
- 1 tbsp pine nuts , toasted
- 1 tbsp coriander leaves
- 1 birds eye chilli , finely sliced
Instructions
- 1
Roasted Pumpkin - Preheat oven to 200C/390F.
- 2
Roasted Pumpkin - Combine olive oil, cinnamon, salt and pepper in a shallow dish large enough to fit the pumpkin wedges. Even a plate will work, it just needs to be large enough to lay the pumpkin wedge flat.
- 3
Roasted Pumpkin - Place each side of the pumpkin wedge in the olive oil mixture, using your hands if needed to spread the cinnamon over each piece, including on the skin. Place pumpkin on baking tray and drizzle over any remaining olive oil.
- 4
Roasted Pumpkin - Bake for 20 to 30 minutes until the pumpkin is golden and cooked through (no need to turn). (See notes on cooking tips)
- 5
Roasted Pumpkin - When the pumpkin is cooked, remove from baking tray and place on serving platter. Drizzle over lemon juice. Rest for 5 to 10 minutes before garnishing.
- 6
Garnish - If you are making it ahead, let it come to room temperature before putting on the other garnishes.
- 7
Garnish - To serve, season with extra salt and pepper, drizzle over the yoghurt, scatter over pine nuts, coriander leaves and chilli.
