Side dishe for 4

Cinnamon Roasted Pumpkin

Name: Cinnamon Roasted Pumpkin
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/4 jap pumpkin; 3 tbsp olive oil; 1 tsp cinnamon; 1/4 salt; black pepper; 1/2 cup plain greek yoghurt; 1/4 lemon; 1 tbsp pine nuts; 1 tbsp coriander leaves; 1 birds eye chilli

Pumpkin wedges roast with cinnamon and olive oil, then receive cool yogurt, lemon, pine nuts, coriander, and chili.

$0.56per serving $

40 minstart to table

4servings

Mediterranean Vegetarian Gluten-free Budget Side dishes Lunches Cold-weather comfort Fall Winter

Ingredients

1/4 jap pumpkin
3 tbsp olive oil
1 tsp cinnamon
1/4 salt
black pepper
1/2 cup plain greek yoghurt
1/4 lemon
1 tbsp pine nuts
1 tbsp coriander leaves
1 birds eye chilli

Steps

Heat the oven to 400 F and line a baking sheet with the pumpkin wedges.
Coat the pumpkin with olive oil, cinnamon, salt, and pepper.
Roast the pumpkin for 25 to 30 minutes until tender and browned.
Stir the Greek yogurt with lemon juice, then spread it over the roasted pumpkin.
Top the pumpkin with pine nuts, coriander leaves, and sliced bird's eye chili.