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I had this side/salad dish somewhere, sometime when I had a life, waaaaaay before ISO, I just can’t 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
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