Roastpumpkinwcinnamonpinenutsandyoghurt Recipes

ROASTED PUMPKIN

Roasted Pumpkin image

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 small pumpkin (such as sugar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 400 degrees.
Cut pumpkin in half; scrape out seeds.
Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g

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

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)

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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