Roast Pumpkin with Maple Syrup and Cinnamon


  • 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


  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.

Leave a Comment

45  −    =  44