Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt

1. Preheat the oven to 200°C.

2. Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.

3. Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.

4. Arrange the pumpkin on a serving platter and drizzle with the yoghurt.

5. Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.

6. Suggested, best served at room temperature when all the flavours have melded together.

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Nutrient	Quantity
Total fats	1373.1619 g
Protein	5.0833 g
Carbohydrates	5.6204 g
Energy	12167.2384 kCal
Fatty acids, total saturated 18:3 undifferentiated	10.3293 g
Water	31.1102 g
Aspartic acid	0.4398 g
Calcium, Ca	34.4208 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	118.752 g
Fiber, total dietary	1.6297 g
Fatty acids, total saturated 22:0	1.7645 g
Carotene, beta	529.7629 g
Niacin	1.7452 mg
Vitamin A, RAE	61.2758 g
Arginine	0.8144 g
Riboflavin	0.111 mg
Tocopherol, beta	1.485 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.038 g
Fatty acids, total saturated 20:1	4.4688 g
Glutamic acid	0.9875 g
Stigmasterol	0.4 mg
Sodium, Na	34.6587 mg
Fatty acids, total saturated 16:1 undifferentiated	16.9493 g
Total lipid (fat)	1373.1619 g
Manganese, Mn	3.0278 mg
Fructose	0.0516 g
Proline	0.2271 g
Fatty acids, total saturated 16:0	153.5052 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0003 g
Sucrose	1.1753 g
Choline, total	24.7188 mg
Sugars, total	1.3916 g
Serine	0.2818 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	26.8351 g
Vitamin B-6	0.0528 mg
Selenium, Se	0.4742 g
Ash	1.1546 g
Fatty acids, total saturated 18:1 undifferentiated	968.2258 g
Pantothenic acid	0.1849 mg
Phenylalanine	0.1769 g
Beta-sitosterol	44.8167 mg
Copper, Cu	0.4772 mg
Betaine	1.485 mg
Thiamin	0.1392 mg
Methionine	0.0874 g
Iron, Fe	9.7799 mg
Carbohydrate, by difference	5.6204 g
Phosphorus, P	208.7508 mg
Folate, total	29.985 g
Tocopherol, gamma	14.9681 mg
Alanine	0.2308 g
Valine	0.2319 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	142.981 g
Glycine	0.2332 g
Carotene, alpha	4.8 g
Glucose (dextrose)	0.0488 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	2.2449 mg
Isoleucine	0.1829 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	153.566 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	1.6875 g
Leucine	0.3345 g
Vitamin A, IU	1230.9283 IU
Folate, DFE	29.985 g
Tryptophan	0.0361 g
Vitamin C, total ascorbic acid	9.4736 mg
Phytosterols	2984.1667 mg
Fatty acids, total polyunsaturated 18:1 c	0.0001 g
Fatty acids, total saturated 20:0	5.6663 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.1718 g
Vitamin K (phylloquinone)	872.2245 g
Fatty acids, total saturated	188.0702 g
Histidine	0.1151 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	991.3447 g
Threonine	0.1249 g
Folate, food	29.985 g
Fatty acids, total polyunsaturated 17:0	0.297 g
Cryptoxanthin, beta	27.035 g
Vitamin E (alpha-tocopherol)	197.211 mg
Magnesium, Mg	92.2917 mg
Lysine	0.1823 g
Potassium, K	315.6171 mg
Cystine	0.0975 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.5592	0.1754	0.0061
Sea salt	0	0	0	0
Olive oil	100	11934	0	1350
Cinnamon	2 teaspoons	0	0	0
Pumpkin	0.5	2.475	0.5412	0.0116
black pepper	0	0	0	0
plain yogurt	1 cup	0	0	0
Coriander	6 sprigs	3.0667	0.4893	0.0693
pine nut	4 tablespoons	227.1375	4.4145	23.0749
red chile	1	0	0	0