SPICED MAPLE PUMPKIN WITH COCONUT YOGURT AND LIME

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 and 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.