Lorraine made this simple but delicious pumpkin dish and served it as a first course salad. The recipe is from Where the Heart Is by Karen Martini.
Preheat your oven to 200ºC (395•F). Cut ½ Japanese pumpkin into 8 slices (you can leave the skin on) and place in a large bowl with 100ml (3⅓ fl oz) of olive oil and 2 teaspoons of ground cinnamon. Season with salt and freshly ground black pepper and toss to combine. Put the pumpkin on a baking tray and bake for 30-40 minutes or until well browned and softened. Transfer to a serving platter and spread 1 cup of plain yoghurt over the pumpkin. Drizzle with the juice of ½ a lemon and scatter with 4 tablespoons of toasted pine nuts, 1 finely sliced small red chilli and a generous amount of coriander (cilantro) leaves.
michelle picker cooks 