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
Scale
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.
