Roast Pumpkin W Cinnamon Pine Nuts And Yoghurt Recipes

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ROAST PUMPKIN W CINNAMON, PINE NUTS AND YOGHURT



Roast Pumpkin W Cinnamon, Pine Nuts and Yoghurt image

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

Provided by Jubes

Categories     Pumpkin

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Preheat the oven to 200°C.
  • Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
  • Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
  • Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
  • Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
  • Suggested, best served at room temperature when all the flavours have melded together.

Nutrition Facts : Calories 295.7, Fat 29.5, SaturatedFat 4.7, Cholesterol 8, Sodium 31.6, Carbohydrate 6.8, Fiber 1.5, Sugar 4, Protein 3.7

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