Jap Pumpkin With Cinnamon, Garlic Yoghurt, Chili & Coriander

 Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx

I had this side/salad dish somewhere, sometime when I had a life, waaaaaay before ISO, I just cant remember where and if it was anywhere near as good as mine. This week I ordered a jap pumpkin and while I love pumpkin, the size of one bigger than my head (and I have a big head) made me thinking of creative ways to use this beast up, doesn’t help when the kids run a mile at the site of pumpkin…..


So I sliced a heap up, popped them on a roasting tray with some salt, pepper, ground cinnamon & olive oil, baked at 200 degrees for about 40min until they caramelized a bit. Transferred them to a platter with some natural Greek yoghurt mixed with my hombre garlic, diced one de seeded long red child and some coriander and toasted pine nuts.



  • 1/4 Jap pumpkin, Sliced into wedges, de seeded and skin left on
  • 3/4 cup natural Greek yoghurt
  • 1 clove of garlic, grated with a microplane
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp pine nuts, dry toasted
  • 1 long red chili, deseeded and finely diced
  • 1/4 cup fresh coriander, roughly chopped
  • Olive oil, S&P



  1. Pre heat oven at 200 degrees. On a lined baking tray place pumpkin (not overlapping) and season with salt, pepper, cinnamon and olive oil. Bake uncovered for approx. 45min or until done and slightly caramelized.
  2. In a separated bowl combine Greek yoghurt, garlic and a touch of salt to tasting.
  3. In a small pan, dry toast pine nuts and transfer to plate to avoid them burning.
  4. Once pumpkin is baked, transfer to a platter, dollop garlic yoghurt over pumpkin, sprinkle coriander, chili and pine nuts and there you have it!


You’re welcome,

Marylin x

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