Imagine warm, cinnamon-kissed pumpkin transforming into something utterly irresistible.
This isn't your average autumn side; we're talking tangy yogurt, bright lemon, and toasted pine nuts dancing over perfectly roasted pumpkin wedges, creating a symphony of flavors you won't soon forget.
Getting Started
To get started with this delicious Cinnamon Roasted Pumpkin recipe, you will first need to gather your ingredients–and trust me, it's worth it! We're talking about 1/4 of a Jap pumpkin – around 2 pounds, unpeeled, but deseeded and cut into wedges; 3 tablespoons of olive oil to make everything nice and roasty. The beauty is the flexibility; much like balsamic marinated mushrooms, this recipe works well as either a side dish or an appetizer.
Don't forget 1 teaspoon of cinnamon – it isn't called Cinnamon Roasted pumpkin for nothing! Also, a 1/4 teaspoon each of salt and black pepper to bring out all those glorious flavors.
For the garnish, we're gonna want 1/2 cup of plain Greek yogurt, loosened ever so slightly with a smidge of water; 1/4 of a lemon for some zing; 1 tablespoon each of toasted pine nuts (or some other nut), and fresh coriander leaves. And finally, one very thinly sliced birds eye chili. Get ready for some serious flavor fireworks!
Step-by-Step Guide
Now, let's dive right into our step-by-step guide, where I'll walk you through turning those humble ingredients into a masterpiece. First, preheat your oven to 200C/390F. In a shallow dish, mix 3 tbsp of olive oil, 1 tsp cinnamon, 1/4 tsp salt, and pepper.
Next, give each pumpkin wedge a good coating—make sure every side is covered! Place them on a baking tray and drizzle with any remaining oil. Similar to how apples benefit from a touch of acidity, a drizzle of lemon juice will add a brighter profile to the pumpkin.
- Bake for 20-30 minutes, until golden and cooked through – keep an eye on it – pumpkin can turn soggy fast
- Once cooked, drizzle with 1/4 a lemon juice and let it rest for 5-10 mins before moving on to the next step.
- Let it cool; this helps flavors develop, trust me! Nobody likes rushed flavors.
And that's it! You're ready to move on to garnishing and serving that beautiful, cinnamon-y pumpkin.
Serving Tips
With our pumpkin roasted to perfection and resting, let's talk serving—it's where the magic truly happens! I prefer serving it on a large platter, but individual plates work, too. Don't forget to drizzle that loosened Greek yogurt – about 1/2 cup should do the trick, made a bit thinner with a splash of water.
Now for the fun part! Scatter those toasted pine nuts – around 1 tablespoon is ideal – for a lovely crunch!
Next, sprinkle 1 tablespoon of fresh coriander leaves and your finely sliced red chili.
I think that a little extra salt and pepper never hurt anyone. But I always tell myself that! A squeeze of lemon–just a dash–adds a bright finish. Serve immediately, or let it sit at room temperature; I think it tastes even better that way. Enjoy!
Short Recipe Version
Cinnamon Roasted Pumpkin with Yogurt and Pinenuts
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients:
- 1 small pumpkin (about 2 pounds), seeded and cubed
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/4 cup pine nuts, toasted
- 1 lemon, zest for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- In a bowl, toss pumpkin with olive oil, cinnamon, salt, and pepper.
- Spread pumpkin in a single layer on a baking sheet.
- Roast for 25 minutes, or until tender and slightly caramelized.
- Spread yogurt on a serving platter.
- Top with roasted pumpkin, toasted pine nuts, and lemon zest.
Nutrition Information (per serving, approximate):
- Calories: 250
- Protein: 12g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 5g