EN DE FR ES PT IT
Baked Pumpkin with Cinnamon and Yoghurt
Recipe

Baked Pumpkin with Cinnamon and Yoghurt

Dessert • South Africa

Tender roasted pumpkin pieces tossed with cinnamon and a hint of vanilla, finished with a dollop of thick yoghurt and optional crunch from seeds or nuts.

Why smarter

Roasting brings out the pumpkin’s natural sweetness so you can keep added sugar low. Thick plain yoghurt adds protein and creaminess without using cream.

Chef tip

Cut the pumpkin into even pieces so it roasts evenly; if it looks dry in the oven, add a small splash of water to the tray and cover loosely with foil for the first 10 minutes.

Soft line

Comforting, sweet, and easy enough for any night of the week.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Pumpkin or butternut, peeled, deseeded and cut into 2–3 cm cubes 800.000 g Pumpkin or butternut Use butternut if pumpkin isn’t available
2 Canola oil 2.000 tsp Canola oil
3 Ground cinnamon 2.000 tsp Ground cinnamon
4 Ground ginger (optional) 0.500 tsp Ground ginger Optional but adds warmth
5 Salt 1.000 pinch Salt Just enough to lift sweetness
6 Honey or maple syrup (optional) 2.000 tsp Honey Optional; reduce or skip if pumpkin is very sweet
7 Vanilla extract (optional) 1.000 tsp Vanilla extract Optional
8 Plain thick yoghurt (double-cream style or Greek-style), to serve 200.000 g Plain thick yoghurt Unsweetened
9 Pumpkin seeds or chopped nuts (optional), to serve 2.000 tbsp Pumpkin seeds Optional crunch

Method

  1. Heat the oven to 200°C. Line a baking tray with baking paper.
  2. Place the pumpkin/butternut cubes on the tray. Drizzle with canola oil and toss to coat.
  3. Sprinkle over cinnamon, (optional) ginger and a pinch of salt. Toss again until evenly coated.
  4. Spread the pieces out in a single layer so they roast rather than steam.
  5. Bake for 25–35 minutes, turning once halfway, until tender and lightly caramelised at the edges.
  6. If using honey/maple syrup and/or vanilla, drizzle over the hot pumpkin and toss gently to coat.
  7. Let the pumpkin stand for 5 minutes to cool slightly and the glaze to cling.
  8. Divide the warm pumpkin between 4 bowls, add a dollop of thick yoghurt to each, and finish with (optional) pumpkin seeds or chopped nuts.