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
Scale
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.
