Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt Recipe

Name: Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 200u00b0C.
2
Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
3
Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
4
Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
5
Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
6
Suggested, best served at room temperature when all the flavours have melded together.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 jap pumpkin, unpeeled, seeded and cut into 8 slices, 100 ml olive oil, 2 teaspoons ground cinnamon, sea salt, freshly ground, and more.

Yes, Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt

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