Zutaten für Roast Pumpkin W Cinnamon Pine Nuts And Yoghurt
- 1 kg (2.2 lbs) cubed pumpkin (Japanese or Kent recommended)
- 2 tablespoons olive oil
- Ground Cinnamon
- Sea Salt
- Black Pepper
- Plain Yogurt
- Lemon
- 50g (1.75 oz) pine nuts
- Red Chile
- Coriander
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Zubereitung von Roast Pumpkin W Cinnamon Pine Nuts And Yoghurt
- Preheat oven to 200°C (400°F).
- In a large bowl, toss 1 kg (2.2 lbs) cubed pumpkin with 2 tablespoons olive oil, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the pumpkin mixture evenly on a baking sheet.
- Roast for 30-40 minutes, or until the pumpkin is golden brown and tender.
- While the pumpkin roasts, toast 50g (1.75 oz) pine nuts in a dry non-stick pan over medium heat until fragrant and golden brown. Set aside to cool.
- Once the pumpkin is cooked, arrange it on a serving platter.
- Drizzle generously with 100g (3.5 oz) plain Greek yogurt.
- Squeeze the juice of 1/2 lemon over the pumpkin.
- Sprinkle with the toasted pine nuts, a pinch of red pepper flakes (optional), and 2 tablespoons chopped fresh coriander leaves.
- Let the dish rest for 10-15 minutes at room temperature to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
23g
Carbs
2g
