Cinnamon Roasted Pumpkin Recipe

This Cinnamon Roasted Pumpkin is a recipe tailored from Karen Martini, an ideal Australian chef. The flavour mixture of caramelised roasted pumpkin with cinnamon is sensational and set off completely with tangy, creamy yoghurt and bursts of nutty crunch from the pine nuts. Easy to make, satisfying sufficient to have as a meal, or an ideal aspect.

Karen Martini is a good Australian chef identified for her up to date takes on conventional meals, particularly Center Jap, Mediterranean and traditional English. She is the founding chef of Sydney’s well-known Icebergs Eating Room and Bar positioned at Bondi Seashore, the writer of three massively in style cookbooks, proprietor of Mr Wolf pizzeria in Melbourne in addition to a TV presenter.

What I like about Karen Martini is that she retains the bottom flavours of conventional meals genuine however provides one thing easy to make it additional particular. I particularly love her salads, and that is one in every of my favourites.

Pumpkin and cinnamon is just not a flavour mixture that’s acquainted to many Australians. I believe within the US it’s extra acquainted owing to the recognition of pumpkin pie which is a standard candy dessert that’s generally made for Thanksgiving and Christmas.

However attempt it as soon as and also you’ll be transformed. Cinnamon and pumpkin go collectively like tomato and basil. It’s much more unimaginable when the pumpkin is drizzled with olive oil and roasted in a sizzling oven so it caramelises. The golden brown burnt bits are my favorite half, I want I may package deal it up so I may snack on it on a regular basis!

The tangy yoghurt on this Cinnamon Roasted Pumpkin is ideal to offset the creamy pumpkin and the toasted pine nuts present an ideal texture distinction. You possibly can simply substitute the pine nuts with different nuts – almonds or macadamia nuts would go nicely. Simply chop them up roughly and toast them to convey out the flavour.

Apart from how extremely tasty and distinctive this dish is, listed below are different the reason why I like this a lot:

1. Quick to organize – there’s no must peel the pumpkin! The pores and skin turns into mushy and edible and is a part of what makes this dish so distinctive and scrumptious. So the one chopping concerned is chopping the pumpkin into wedges.

2. You may make forward – whereas it’s nice eaten heat, it’s even higher served at room temperature after the flavours have had an opportunity to meld collectively so this can be a incredible aspect for entertaining as a result of you can also make it forward. I haven’t tried making it the day earlier than although, and to be sincere I don’t suppose that may work very nicely because the pumpkin will turn into a bit soggy and unhappy. And since the preparation is so quick, I don’t really feel the necessity to make this prematurely.

3. Substantial meat-free dish – that is actually meaty so appropriate to have as a most important, however after all it’s appropriate as a aspect too.

Hope you give it a attempt!

Cinnamon Roasted Pumpkin Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 213 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 Jap Pumpkin (1 kg / 2lb), unpeeled, deseeded, cut into 6 wedges
• 3 tbsp olive oil
• 1 tsp cinnamon
• 1/4 salt
• Black pepper
• 1/2 cup plain greek yoghurt , loosened with a bit of water
• 1/4 lemon
• 1 tbsp pine nuts , toasted
• 1 tbsp coriander leaves
• 1 birds eye chilli , finely sliced

Instructions

1. Preheat oven to 200C/390F.
2. Combine olive oil, cinnamon, salt and pepper in a shallow dish large enough to fit the pumpkin wedges. Even a plate will work, it just needs to be large enough to lay the pumpkin wedge flat.
3. Place each side of the pumpkin wedge in the olive oil mixture, using your hands if needed to spread the cinnamon over each piece, including on the skin. Place pumpkin on baking tray and drizzle over any remaining olive oil.
4. Bake for 20 to 30 minutes until the pumpkin is golden and cooked through (no need to turn). (See notes on cooking tips)
5. When the pumpkin is cooked, remove from baking tray and place on serving platter. Drizzle over lemon juice. Rest for 5 to 10 minutes before garnishing.
6. If you are making it ahead, let it come to room temperature before putting on the other garnishes.
7. To serve, season with extra salt and pepper, drizzle over the yoghurt, scatter over pine nuts, coriander leaves and chilli.

Notes

1. Though delicious eaten warm, it is even better at room temperature after the flavours have had time to develop. Prepare it up to 6 hours before serving. It is best not to prepare it the day before as the pumpkin will not be as nice if refrigerated overnight.
2. Pine nuts can be substituted with roughy chopped almonds or macadamia nuts.
3. Be careful not to overcook the pumpkin. Check it at 20 minutes then every few minutes after that - pumpkin can go from cooked to overcooked and soggy in a flash. I tend to take it out at closer to 20 minutes even though the thickest part still feels a touch underdone because the residual heat cooks it through while resting.
4. Recipe adapted from Karen Martini's "Cooking at Home" cookbook.
5. Nutrition facts assumes 4 servings.