Roasted Pumpkin with Lemon Yogurt Sauce

Ingredients: (serves 1)

300g. pumpkin (skin on and seeds in weight)

1/2 tbsp. olive oil

1 garlic (finely minced)

Dash of salt and pepper

Lemon Yogurt Sauce:

2 tbsp. plain yogurt

1/2 garlic clove (finely minced)

1/4 tbsp. lemon juice

1/4 tbsp. olive oil

Dash of salt and pepper

Sprinkling and garnishes:

Half handful roasted cashew nuts

Some coriander leaves (roughly chopped)

1/4 tsp. paprika

Methods:

1. To prepare pumpkin, peel, deseed and cut pumpkin into 1" cube.  Place pumpkin in a bowl, add garlic, salt, pepper and olive oil.  Toss well using a spoon.  Spread pumpkin on a tray (line with parchment paper, if necessary, but I did not).  Roast in a preheated oven of 220 degree Celsius for 20 minutes.  Turn pumpkin pieces, then roast a further few more minutes until nicely colored but holding its shapes, rather than being a mushy mess. I use a fork to prick on the pumpkin to confirm its doneness.
2. To serve, pile pumpkin in a round on a plate.  Drizzle over yogurt sauce, sprinkle with paprika, cashew nuts and coriander.  Tip: Dress and garnish just before serving.

This recipe is adapted from 'recipetineats' with slight adjustment to suit my cooking preference.