This Cinnamon Roasted Pumpkin is a recipe adapted from Karen Martini, a great Australian chef. The flavour combination of caramelised roasted pumpkin with cinnamon is sensational and set off perfectly with tangy, creamy yoghurt and bursts of nutty crunch from the pine nuts. Simple to make, satisfying enough to have as a meal, or a great side.
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 salt
Black pepper
Garnish1/2 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
Method- Preheat oven to 200C/390F.
- 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.
- 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.
- Bake for 20 to 30 minutes until the pumpkin is golden and cooked through (no need to turn). (See notes on cooking tips)
- 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.
- If you are making it ahead, let it come to room temperature before putting on the other garnishes.
- To serve, season with extra salt and pepper, drizzle over the yoghurt, scatter over pine nuts, coriander leaves and chilli.