Roast Cinnamon Pumpkin with Garlic Yoghurt

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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.


Roast Cinnamon Pumpkin with Garlic Yoghurt


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


  • 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.
  • In a separated bowl combine Greek yoghurt, garlic and a touch of salt to tasting.
  • In a small pan, dry toast pine nuts and transfer to plate to avoid them burning.
  • Once pumpkin is baked, transfer to a platter, dollop garlic yoghurt over pumpkin, sprinkle coriander, chili and pine nuts and there you have it!

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