0 from 6 votes
Cinnamon Roasted Pumpkin
The flavour combination of caramelised roasted pumpkin with cinnamon is stellar 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 to accompany chicken, beef or lamb.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 as a side
Calories: 213 kcal
Course:
Side Dish , Main Course , Salad
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
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
- 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.
Cup of Yum
Notes
- Though delicious eaten warm, it is even better at room temperature after the flavours have had time to develop. Prepare it up to 6 hours before serving. It is best not to prepare it the day before as the pumpkin will not be as nice if refrigerated overnight.
- Pine nuts can be substituted with roughy chopped almonds or macadamia nuts.
- Be careful not to overcook the pumpkin. Check it at 20 minutes then every few minutes after that - pumpkin can go from cooked to overcooked and soggy in a flash. I tend to take it out at closer to 20 minutes even though the thickest part still feels a touch underdone because the residual heat cooks it through while resting.
- Recipe adapted from Karen Martini's "Cooking at Home" cookbook.
- Nutrition facts assumes 4 servings.
Nutrition Information
Serving
295g
Calories
213cal
(11%)
Carbohydrates
23.2g
(8%)
Protein
4.8g
(10%)
Fat
13g
(20%)
Saturated Fat
2.3g
(12%)
Cholesterol
2mg
(1%)
Sodium
46mg
(2%)
Potassium
604mg
(17%)
Fiber
7.7g
(31%)
Sugar
10.5g
(21%)
Vitamin A
38950IU
(779%)
Vitamin C
14.9mg
(17%)
Calcium
130mg
(13%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 213
% Daily Value*
| Serving | 295g | |
| Calories | 213cal | 11% |
| Carbohydrates | 23.2g | 8% |
| Protein | 4.8g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 2mg | 1% |
| Sodium | 46mg | 2% |
| Potassium | 604mg | 13% |
| Fiber | 7.7g | 31% |
| Sugar | 10.5g | 21% |
| Vitamin A | 38950IU | 779% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 130mg | 13% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.