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Cinnamon Roasted Pumpkin


2 tbsp Chotto Motto Crispy Chilli Oil
½ Japanese pumpkin, unpeeled, deseeded, and cut into 8 slices
100ml olive oil
2 tsp cinnamon
sea salt and freshly cracked pepper
1 cup plain yoghurt
Juice of ½ a lemon

This recipe is adapted from an original by chef Karen Martini. Serve at room temperature when all the delicious flavours have melded together.

Preheat oven to 180C fan-forced or 200c conventional. Place pumpkin, olive oil, cinnamon, salt, and pepper in a bowl and toss to combine. Place pumpkin on a baking tray and bake for 30-40 minutes or until cooked and golden.

Transfer to a serving platter and spread yoghurt over pumpkin. Drizzle with lemon juice and top with Chotto Motto Crispy Chilli Oil.

Crispy Chilli Oil

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