Another Karen Martini recipe from her cookbook "cooking at home". She suggests serving this dish as a starter, or as an accompaniment to roast chicken, lamb or as a main meal with some rice and salad. I like to use jap or kent pumpkin. You can use other pumpkin of choice. You can toast pine nuts in a non-stick pan, using a dry pan- over medium heat. Keep the pine nuts moving until fragrant and toasted, remove from pan when done to stop them from burning
My Private Note
Units: US | Metric
- 1/2 jap pumpkin, unpeeled, seeded and cut into 8 slices
- 100 ml olive oil
- 2 teaspoons ground cinnamon
- sea salt, freshly ground
- black pepper, freshly ground
- 1 cup plain yogurt
- 1/2 lemon, juiced
- 4 tablespoons pine nuts, toasted (8 teasponns)
- 1 small red chile, very finely sliced
- 6 sprigs coriander, leaves only (cilantro)
- 1Preheat the oven to 200°C.
- 2Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
- 3Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
- 4Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
- 5Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
- 6Suggested, best served at room temperature when all the flavours have melded together.
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Nutritional Facts for Roast Pumpkin W Cinnamon, Pine Nuts and Yoghurt
Serving Size: 1 (115 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 295.6
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 4.6 g
- Cholesterol 7.9 mg
- Sodium 31.6 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 1.4 g
- Sugars 3.9 g
- Protein 3.6 g
The following items or measurements are not included: