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

  1. Preheat oven to 220°C. Grease and line a large baking tray with baking paper.
  2. 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.
  3. Roast for 40 minutes or until tender and edges are slightly charred.
  4. 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.
  5. Place the pumpkin on a large platter, drizzle over dressing and serve with yoghurt, lime and coriander.

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