If you’re looking for a dish that dazzles with flavor, color, and a hint of heat, this Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe is your new best friend in the kitchen. The natural sweetness of roasted pumpkin gets a warm cinnamon hug, while creamy Greek yogurt brings refreshing tang and texture. Crunchy pine nuts and a fiery bird’s eye chilli finish each bite with delightful contrasts that keep you coming back for more. This recipe is a celebration of simple ingredients coming together to create a stunning side or light meal that’s perfect any time you want a dish that feels both comforting and exciting.
Ingredients You’ll Need
These ingredients are straightforward but each one plays an essential role in balancing the sweet, spicy, and creamy notes of this dish. From the earthiness of the pumpkin to the piquant hit of chilli, each component enhances the overall flavor, texture, and appearance.
- Jap Pumpkin (1/4, about 1 kg / 2 lb): Unpeeled and deseeded, it roasts beautifully and holds shape well with its sweet flesh.
- Olive Oil (3 tbsp): Adds richness and helps roast the pumpkin to a lovely golden color.
- Cinnamon (1 tsp): Warms up the pumpkin and introduces a cozy, inviting aroma.
- Salt (1/4 tsp): Enhances all the flavors without overpowering them.
- Black Pepper (to taste): A subtle heat that balances the sweetness.
- Plain Greek Yogurt (1/2 cup): Loosened slightly with water, it offers creamy freshness and a mild tang.
- Lemon (1/4): Its juice provides a bright, zesty contrast that lifts the dish.
- Pine Nuts (1 tbsp): Toasted for crunch and a buttery undertone.
- Coriander Leaves (1 tbsp): Fresh and herbal, perfect for finishing touches.
- Bird’s Eye Chilli (1, finely sliced): Packs a spicy kick and vibrant color.
How to Make Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe
Step 1: Preheat Your Oven and Prepare Pumpkin
Start by heating your oven to 200°C (390°F). While it warms up, cut the pumpkin into six even wedges, leaving the skin on for extra texture and nutrients. Keeping the skin unpeeled also helps the pumpkin hold its shape during roasting.
Step 2: Mix the Cinnamon Oil Coating
In a shallow dish or even a big plate, combine the olive oil, cinnamon, salt, and black pepper. This mixture is your pumpkin’s flavor bath, ensuring each wedge gets coated lovingly with that warm cinnamon spice.
Step 3: Coat the Pumpkin Thoroughly
Using your hands (or a brush if you prefer), turn each pumpkin wedge in the cinnamon oil mixture. Be sure every surface, including the skin, is well covered. Arrange the wedges on a baking tray in a single layer, and drizzle any leftover oil mixture on top to boost flavor and aid browning.
Step 4: Roast Until Golden and Tender
Place the tray in the oven and roast for 20 to 30 minutes. The pumpkin should be soft enough to pierce with a fork and beautifully golden on the edges. No need to flip halfway as the dry heat works its magic evenly.
Step 5: Add a Bright Lemon Finish
Once out of the oven, transfer the wedges to your serving platter and squeeze fresh lemon juice over them. The citrus cuts through the richness and amps up the freshness, making the dish truly sing.
Step 6: Let it Rest Before Garnishing
Allow the pumpkin to cool for 5 to 10 minutes. This rest step helps the flavors meld together and the heat to settle, so the toppings don’t wilt or melt upon contact.
Step 7: Dress and Serve
Before serving, season with extra salt and pepper if needed. Spoon the loosened Greek yogurt generously over the pumpkin, scatter toasted pine nuts and coriander leaves, then top with thin slices of bird’s eye chilli for a spicy, colorful finish.
How to Serve Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe
Garnishes
The vibrant garnishes of pine nuts, coriander, and chilli are essential to elevate this dish beyond just roasted pumpkin. They provide crunch, herbaceous brightness, and a spicy edge that completes the experience perfectly.
Side Dishes
This Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe works beautifully as a side alongside grilled meats, hearty salads, or grain bowls. It pairs especially well with roasted chicken or lamb for a meal that feels both rustic and refined.
Creative Ways to Present
For a stunning presentation, spread the pumpkin wedges in a circular pattern on a large platter. Dollop the yogurt in the center, then sprinkle the toppings around. You can also serve the pumpkin on individual small plates with yogurt piped decoratively and toppings scattered artfully.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an easy and tasty ready-to-eat option.
Freezing
This dish freezes well if you want to preserve it longer. Place cooled pumpkin pieces and toppings separate from yogurt in airtight containers or freezer bags. Freeze for up to 2 months for convenient reheating later.
Reheating
Reheat the pumpkin gently in a low oven or microwave until warmed through. Add fresh yogurt and toppings after reheating to maintain their texture and flavor punch.
FAQs
Can I use a different type of pumpkin?
Absolutely! While Jap pumpkin is ideal for its sweetness and texture, you can use any firm-fleshed pumpkin or squash. Just adjust roasting time based on size and density.
Is there a substitute for Greek yogurt?
You can swap Greek yogurt for sour cream or a thick plant-based yogurt for a similar creamy tang if you prefer a dairy-free option.
How spicy is this dish?
The bird’s eye chilli adds a kick, but it’s easy to adjust the heat by using less chilli or substituting with milder varieties if desired.
Can I prepare this recipe vegan?
Yes! Replace Greek yogurt with a coconut or cashew-based yogurt and ensure your pine nuts are toasted without butter for a vegan-friendly version.
What else can I add to make it a main course?
To bulk up this Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe into a main, serve it atop warm couscous or quinoa, or alongside sautéed greens and toasted flatbread.
Final Thoughts
This Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe is a joyous celebration of flavors and textures that’s inviting and easy to make. Once you try it, you’ll find it’s one of those dishes you can turn to when you want a side that’s simple but utterly unforgettable. So grab some pumpkin, light up your oven, and start roasting — your taste buds are in for a treat!
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Cinnamon Roasted Pumpkin with Greek Yogurt, Pine Nuts, and Spicy Chilli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
A delicious and aromatic Cinnamon Roasted Pumpkin recipe featuring tender wedges of jap pumpkin seasoned with cinnamon, olive oil, salt, and pepper, then baked to golden perfection. Served with tangy lemon juice, creamy Greek yogurt, toasted pine nuts, fresh coriander leaves, and a hint of spicy bird’s eye chili, this dish makes a perfect healthy side or light vegetarian main.
Ingredients
Pumpkin and Seasoning
- 1/4 Jap Pumpkin (1 kg / 2 lb), unpeeled, deseeded, cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp cinnamon
- 1/4 tsp salt
- Black pepper, to taste
Garnishes
- 1/2 cup plain Greek yoghurt, loosened with a bit of water
- 1/4 lemon, juiced
- 1 tbsp pine nuts, toasted
- 1 tbsp coriander leaves
- 1 bird’s eye chili, finely sliced
Instructions
- Preheat the Oven: Set your oven to 200°C (390°F) to get it ready for roasting the pumpkin.
- Prepare the Cinnamon Oil Mixture: In a shallow dish, combine the olive oil, cinnamon, salt, and black pepper. This mixture will flavor the pumpkin wedges thoroughly.
- Coat the Pumpkin Wedges: Dip each pumpkin wedge into the cinnamon oil mixture carefully, using your hands if needed to ensure the seasoning covers every side and the skin. Arrange the coated wedges on a baking tray, and drizzle any leftover oil mixture over them.
- Roast the Pumpkin: Place the tray in the oven and bake for 20 to 30 minutes until the pumpkin turns golden and is cooked through. There is no need to flip the wedges during roasting.
- Add Lemon Juice and Rest: Remove the pumpkin from the oven, transfer to a serving platter, and drizzle over the lemon juice. Allow it to rest for 5 to 10 minutes to enhance the flavors.
- Optional Preparation Ahead: If making ahead, bring the roasted pumpkin to room temperature before adding garnish.
- Garnish and Serve: Just before serving, season the pumpkin with extra salt and pepper if needed. Drizzle with the loosened Greek yogurt, then scatter toasted pine nuts, coriander leaves, and finely sliced bird’s eye chili over the top for a fresh and spicy finish.
Notes
- Use a jap pumpkin or any sweet, firm-skinned pumpkin variety for best results.
- Roasting time may vary slightly depending on pumpkin wedge thickness; pumpkin should be tender and golden.
- Loosening the Greek yogurt with water helps it drizzle smoothly over the roasted pumpkin.
- Bird’s eye chili adds a spicy kick – adjust amount according to heat preference.
- Can be served warm or at room temperature, perfect for making ahead.
