Roast pumpkin with maple syrup and cinnamon

Name: Roast pumpkin with maple syrup and cinnamon
Ingredients: 1/2 Kent pumpkin (skin on, seeds intact), cut into thick wedges, halved lengthways; 1 tbs sunflower oil; 1/4 tsp ground cinnamon; 1/2 cup coconut yoghurt (we used Co Yo); 1/2 bunch coriander, leaves roughly chopped; 1 tbs tamarind puree; 2 tbs maple syrup; 2 tbs light soy sauce; 2 tsp ground cinnamon; 1/2 cup (125ml) olive oil; Juice of 1 lime, plus extra wedges to serve

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https://healthimprovements.info/recipes/roast-pumpkin-maple-syrup-cinnamon/c5428982-6351-4239-91e4-4b69bc0673cc — Roast pumpkin with maple syrup and cinnamon

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by Mike McEnearney

Chef and delicious. columnist

Apr 01, 2015

Rich, warming and meat- and gluten-free, this is a winner on every level.

1/2 Kent pumpkin (skin on, seeds intact), cut into thick wedges, halved lengthways
1 tbs sunflower oil
1/4 tsp ground cinnamon
1/2 cup coconut yoghurt (we used Co Yo)
1/2 bunch coriander, leaves roughly chopped

Maple and cinnamon dressing

1 tbs tamarind puree
2 tbs maple syrup
2 tbs light soy sauce
2 tsp ground cinnamon
1/2 cup (125ml) olive oil
Juice of 1 lime, plus extra wedges to serve

Method

1.

For the dressing, combine the tamarind puree, maple syrup, soy sauce and cinnamon in a bowl. Whisking constantly, gradually add oil in a steady stream until combined and emulsified. Add the lime juice, season to taste and set aside.
2.

Preheat oven to 220ºC. Place pumpkin, skin-side down, on a baking tray. Drizzle with sunflower oil, scatter with cinnamon and toss to combine. Season with salt, then bake for 30-35 minutes until tender and lightly charred. Transfer to a platter, drizzle with dressing, dollop with coconut yoghurt and scatter with coriander leaves. Serve with lime wedges to squeeze over.