Spiced up Pumpkin
By Mike McEnearney (www.delicious.com.au)
SERVES: 6
PREP TIME: 15MINS
COOK TIME: 40MINS
DIFFICULTY: EASY
This spiced up pumpkin recipe will definitely be the highlight of your day
A nutritional side dish that is not only healthy but the whole family will enjoy.
INGREDIENTS
- 1/4 cup (60ml) olive oil
- 1/2 tsp ground cinnamon (we used Woolworths Select)
- 1.5kg Jap pumpkin, cut into wedges
- Coconut yoghurt, lime wedges & coriander leaves, to serve
MAPLE AND CINNAMON DRESSING
- 1 tbs tamarind puree
- 2 tbs maple syrup
- 1 tbs light soy sauce
- 1 tsp ground cinnamon (we used Woolworths Select)
- Juice of 1/2 lime
- 1/4 cup (60ml) olive oil
METHOD
- Preheat oven to 220°C. Grease and line a large baking tray with baking paper.
- Whisk oil and cinnamon in a small bowl. Season, then rub all over the pumpkin to coat. Place pumpkin wedges upright on tray so skin is in contact with tray.
- Roast for 40 minutes or until tender and edges are slightly charred.
- Meanwhile, for the dressing, combine tamarind, maple syrup, soy, cinnamon and lime juice in a small bowl. Gradually whisk in the oil until well combined.
- Place the pumpkin on a large platter, drizzle over dressing and serve with yoghurt, lime and coriander.