Roast Pumpkin W Cinnamon, Pine Nuts and Yoghurt |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 Ingredients:
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) |
Directions:
1. Preheat the oven to 200°C.
2. Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
3. Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
4. Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
5. Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
6. Suggested, best served at room temperature when all the flavours have melded together.
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