Cinnamon Roasted Pumpkin
HB-13209 · Hand-built original · Contemporary Middle Eastern
Pumpkin wedges roasted in cinnamon-spiced olive oil until caramelised, served with tangy Greek yoghurt, toasted pine nuts, chilli and coriander. Satisfying as a meal or a side for chicken, beef or lamb.
Contemporary Middle EasternMains, Salad, Vegetables40 minServes 4132 kcalVegetarianGluten-freeEgg-freeDiabeticRenal
Main ingredient: wedges
Servings:4quantities adjust to match
Ingredients
- 1/4 Jap pumpkin (2 lb), unpeeled, deseeded and cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp cinnamon
- 1/4 tsp salt
- black pepper, according to taste
- 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
Method
- Heat the oven to 390°F.
- Combine the olive oil, cinnamon, salt and black pepper in a shallow dish large enough to lay a pumpkin wedge flat.
- Coat each side of every pumpkin wedge in the spiced oil, using your hands to spread the cinnamon over the flesh and skin, then set the wedges on a baking tray and drizzle over any remaining oil.
- Roast the pumpkin for 20 to 30 minutes until golden and cooked through, with no need to turn the wedges.
- Move the pumpkin to a serving platter, drizzle over the lemon juice, and rest it for 5 to 10 minutes.
- Season the wedges with a little extra salt and pepper, drizzle over the yoghurt, and scatter over the pine nuts, coriander leaves and sliced chilli.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
132 kcalCalories
1.2 gProtein
5.1 gCarbs
12.5 gFat
1.4 gSaturates
1.1 gFibre
0.2 gSugars
147 mgSodium
0 mgCholesterol
58 mgPotassium
27 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data