By Dylan Jones

Cinnamon Roasted Pumpkin

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.