Name: Spice-roasted pumpkin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: ½ Kent pumpkin, unpeeled, deseeded, cut into 8 wedges; 100ml extra virgin olive oil; 2 tsp ground cinnamon; Sea-salt flakes and ground black pepper, to season; 1 cup plain yoghurt; Juice of ½ lemon; 4 Tbsp pine nuts, toasted; 6 sprigs coriander; 1 small red chilli, thinly sliced; Lemon cheeks, to serve; Cook's tips: Select a pumpkin that feels firm and heavy for its size, with a firmly attached stem and consistent colouring all over the skin. Put pressure on the pumpkin – if it has any give in it, it’s not fresh. If you are buying pre-cut pumpkin, check for mould, wrinkles or open cuts, which indicate damage.

Spice-roasted pumpkin

Add a tasty twist to this side dish with sweet cinnamon, hot chilli, cool yoghurt and crunchy nuts.

Serves 8

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Add a tasty twist to this side dish with sweet cinnamon, hot chilli, cool yoghurt and crunchy nuts.

After more delicious pumpkin recipes?

Ingredients

½ Kent pumpkin, unpeeled, deseeded, cut into 8 wedges

100ml extra virgin olive oil

2 tsp ground cinnamon

Sea-salt flakes and ground black pepper, to season

1 cup plain yoghurt

Juice of ½ lemon

4 Tbsp pine nuts, toasted

6 sprigs coriander

1 small red chilli, thinly sliced

Lemon cheeks, to serve

Cook's tips: Select a pumpkin that feels firm and heavy for its size, with a firmly attached stem and consistent colouring all over the skin. Put pressure on the pumpkin – if it has any give in it, it’s not fresh. If you are buying pre-cut pumpkin, check for mould, wrinkles or open cuts, which indicate damage.

Method

Preheat oven to 200°C. Put pumpkin, oil and ground cinnamon in a large bowl. Season and toss to coat. Transfer to an oven tray, then roast for 25-30 minutes or until golden and tender.

Arrange pumpkin on a serving platter and drizzle with yoghurt and lemon juice. Top with pine nuts, coriander and chilli. Serve with lemon cheeks.

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Ingredients

Method

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