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If you love cozy, comforting flavors with a fun twist, you are going to adore this Cinnamon Roasted Pumpkin with Lemon Yogurt, Pine Nuts, and Spicy Chilli Recipe. It’s a dish that turns humble pumpkin into a star by roasting it with warm cinnamon, then balancing that sweetness with tangy lemon yogurt, crunchy toasted pine nuts, fresh coriander, and a kick of spicy chilli. Every bite sings with texture and flavor, making it an irresistible side that’s perfect for any season but especially magical when pumpkin is at its freshest.
Ingredients You’ll Need
This recipe calls for simple ingredients that pack a punch in terms of flavor and texture. Each one plays a special role—cinnamon brings warmth, lemon yogurt adds brightness, pine nuts provide a satisfying crunch, and chilli adds that exciting edge. Together, they create something truly memorable.
- Jap pumpkin (1/4, about 1 kg / 2 lb): Use the unpeeled, deseeded wedges for roasting—keeping the skin adds extra texture and makes it easier to hold.
- Olive oil (3 tbsp): Helps the cinnamon stick and ensures the pumpkin roasts to a golden perfection without drying out.
- Cinnamon (1 tsp): The warming spice that transforms the pumpkin from simple to sensational.
- Salt (1/4 tsp): Enhances the natural sweetness of the pumpkin and balances the dish.
- Black pepper (to taste): Adds a subtle bite that complements the cinnamon’s sweetness.
- Plain Greek yogurt (1/2 cup): Loosened slightly with water, it creates a creamy, cooling counterpoint to the spices.
- Lemon (1/4): Juice brings a fresh, zesty twist that brightens every bite.
- Pine nuts (1 tbsp): Toasted for a nutty crunch that contrasts perfectly with the creamy yogurt and soft pumpkin.
- Coriander leaves (1 tbsp): Fresh herbs to add a burst of green flavor and an inviting aroma.
- Bird’s eye chilli (1, finely sliced): Just enough heat to give the dish an exciting spicy kick without overpowering it.
How to Make Cinnamon Roasted Pumpkin with Lemon Yogurt, Pine Nuts, and Spicy Chilli Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 200°C (390°F). This high temperature is perfect for roasting the pumpkin wedges until they’re tender and golden with a lovely caramelized edge.
Step 2: Prepare the Spiced Olive Oil Mixture
In a shallow dish large enough for the pumpkin wedges, mix together the olive oil, cinnamon, salt, and black pepper. This mixture is the magic coating that infuses each wedge with warmth and seasoning.
Step 3: Coat the Pumpkin Wedges
Dip each side of your pumpkin wedges into the spiced olive oil, using your hands if you need to spread the cinnamon evenly—including on the skin side. Place them carefully on a baking tray and drizzle any remaining oil over the top to encourage optimal roasting.
Step 4: Roast Until Golden and Tender
Slide your tray into the oven and roast the pumpkin for 20 to 30 minutes. No need to turn the pieces—just trust the heat to do its work until the pumpkin is soft and the edges are beautifully caramelized.
Step 5: Add a Citrus Finish
Remove your perfectly roasted pumpkin from the oven and transfer it to a serving platter. Drizzle fresh lemon juice over the warm wedges and let them rest for 5 to 10 minutes. This pause lets the flavors settle beautifully before garnishing.
Step 6: Prepare for Garnishing (If Making Ahead)
If you’re prepping ahead of time, allow the roasted pumpkin to cool to room temperature before adding the remaining garnishes. This keeps the yogurt and toppings fresh and vibrant when you’re ready to serve.
Step 7: Garnish and Serve
Just before serving, sprinkle the roasted wedges with toasted pine nuts, fresh coriander leaves, and finely sliced bird’s eye chilli. Drizzle over your loosened lemon yogurt and season with extra salt and pepper to taste. The combination of all these elements is what makes the Cinnamon Roasted Pumpkin with Lemon Yogurt, Pine Nuts, and Spicy Chilli Recipe so utterly addictive.
How to Serve Cinnamon Roasted Pumpkin with Lemon Yogurt, Pine Nuts, and Spicy Chilli Recipe
Garnishes
The final touches really elevate this dish. Toasted pine nuts lend a delightful crunch, fresh coriander adds herbal brightness, and the spicy chilli slices bring that exciting zing that keeps you coming back for more. The lemon yogurt drizzle ties it all together with cooling creaminess.
Side Dishes
This dish is fantastic served alongside grilled meats, roasted chicken, or as part of a vibrant vegetarian meal. It also pairs well with fluffy couscous, warm flatbreads, or a simple grain salad to round out the meal with some hearty texture.
Creative Ways to Present
For a stunning presentation, serve the wedges fanned out on a large platter, with dollops of lemon yogurt dotted artfully around. Scatter the pine nuts and chilli on top, and add sprigs of coriander for color and freshness. You could even build a layered salad bowl, alternating the pumpkin with fresh greens for a vibrant look and feel.
Make Ahead and Storage
Storing Leftovers
You can store any leftover roasted pumpkin in an airtight container in the fridge for up to three days. Keep the garnishes and yogurt separate to maintain their freshness and texture.
Freezing
While roasted pumpkin freezes fairly well, it’s best to freeze it plain before adding the yogurt and fresh garnishes. Pack the wedges into an airtight container or bag and freeze for up to one month. Thaw thoroughly in the fridge before reheating.
Reheating
Reheat gently in a preheated oven at 180°C (350°F) for about 10 minutes, just until warmed through to avoid drying out. Add fresh garnishes and lemon yogurt after reheating for the best flavor and texture.
FAQs
Can I use a different type of pumpkin for this recipe?
Absolutely! While Jap pumpkin works beautifully here thanks to its sweetness and texture, other varieties like butternut or kabocha can work just as well. Just adjust roasting time if the wedges are larger or denser.
Is the cinnamon flavor very strong in this recipe?
Not at all! The cinnamon adds a gentle warmth that complements the natural sweetness of the pumpkin without overpowering it. It’s subtle enough to please cinnamon skeptics but noticeable enough to make the dish unique.
Can I substitute the bird’s eye chilli with something milder?
Yes, feel free to swap the bird’s eye chilli for milder fresh chillies or even a pinch of chilli flakes if you prefer less heat. The key is just to have a little spicy contrast to brighten the dish.
What can I use if I don’t have Greek yogurt?
You can use plain natural yogurt or even labneh as a creamy alternative. Just loosen it with a bit of water or lemon juice to get the perfect drizzle consistency.
Is this recipe suitable for vegans?
To make it vegan, simply swap the Greek yogurt for a plant-based yogurt alternative such as coconut or almond yogurt. The rest of the ingredients are naturally vegan-friendly.
Final Thoughts
This Cinnamon Roasted Pumpkin with Lemon Yogurt, Pine Nuts, and Spicy Chilli Recipe is one of those dishes that feels like a warm hug on a plate. It’s so simple yet packs incredible flavor and texture that will make you want to roast pumpkin all year round. I can’t wait for you to try it and share it with your loved ones—there’s just something magical about the way all these ingredients come together that’s pure joy.
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Cinnamon Roasted Pumpkin with Lemon Yogurt, Pine Nuts, and Spicy Chilli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings as a side dish
- Category: Side Dish
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
This Cinnamon Roasted Pumpkin recipe features tender wedges of Jap pumpkin seasoned with cinnamon, salt, and pepper, roasted to golden perfection, then served with a tangy lemon drizzle, creamy Greek yoghurt, toasted pine nuts, fresh coriander, and a hint of bird’s eye chilli for a flavorful and aromatic side dish.
Ingredients
Roasted Pumpkin
- 1/4 Jap Pumpkin (approx. 1 kg / 2 lb), unpeeled, deseeded, cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp cinnamon
- 1/4 tsp salt
- Black pepper, to taste
Serving Garnishes
- 1/2 cup plain Greek yoghurt, loosened with a bit of water
- 1/4 lemon, juiced
- 1 tbsp pine nuts, toasted
- 1 tbsp coriander leaves
- 1 bird’s eye chilli, finely sliced
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the pumpkin.
- Prepare Seasoning Mixture: In a shallow dish large enough to lay the pumpkin wedges flat, combine the olive oil, cinnamon, salt, and black pepper.
- Coat Pumpkin Wedges: Dip each side of the pumpkin wedges into the olive oil mixture, ensuring cinnamon is evenly spread on all surfaces including the skin. Place the coated wedges on a baking tray and drizzle any remaining oil mixture over them.
- Roast Pumpkin: Bake in the preheated oven for 20 to 30 minutes until the pumpkin is golden and cooked through. There is no need to turn the wedges during roasting.
- Finish with Lemon: Remove the roasted pumpkin from the oven and transfer to a serving platter. Drizzle with fresh lemon juice and allow to rest for 5 to 10 minutes to absorb flavors.
- Optional Prepare Ahead: If preparing in advance, let the pumpkin come to room temperature before adding garnishes.
- Serve: Season with additional salt and pepper if desired. Drizzle over the loosened Greek yoghurt and top with toasted pine nuts, fresh coriander leaves, and finely sliced bird’s eye chilli to finish.
Notes
- You do not need to turn the pumpkin wedges during roasting as they cook evenly on one side.
- To toast pine nuts, dry fry them in a skillet over medium heat until golden and fragrant, about 2-3 minutes.
- If making ahead, store the pumpkin at room temperature before adding garnishes to maintain texture and flavor.
- The pumpkin skin is edible and adds texture, but you can peel it if preferred.
