We have a fantastic restaurant in Bunbury called The Market Eating House which serves middle eastern style food.  The other week we and some friends went for lunch and had the most wonderful, mouthwatering food and one of the side dishes we ordered was a spiced pumpkin in yoghurt.  It was so tasty and guessing how it was put together, here is my take on it.

Spiced Pumpkin with Yoghurt & Pine Nuts 

The quantities for this recipe will depend on how many people you are serving.  The quantities here are to serve just two so double, quadruple etc. as required.

5 wedges of Japanese Pumpkin with skin on

Ground Cinnamon

Olive Oil

Pine Nuts, toasted

Greek Yoghurt

Slice the pumpkin into wedges, sprinkle with the olive oil and ground cinnamon.  Roast until cooked through.  

Take the pumpkin off the skin of one wedge and blend into a tablespoon of yoghurt with a stick blender. Spread two tablespoons of yoghurt onto a warmed serving plate and swirl the pumpkin blended yoghurt through it.  

Place the remaining wedges of roasted pumpkin on top of the yoghurt and sprinkle the toasted pine nuts on top.

This is a great side dish to serve with lamb, goat or chicken.