Honey-roasted pumpkin with cinnamon over yogurt

Ingredients

For 1 serving

• Pumpkin150 g
• Honey1 teaspoon
• Cinnamonto taste
• Nonfat Greek yogurt100 g
• Pumpkin seeds5 g

Contains: lactose,

In season: September – December

Method

1. Heat a fan oven to 200 °C and line a small baking tray with baking paper.
2. Meanwhile remove the skin, seeds and stringy bits from the pumpkin with a sturdy knife and cut it into cubes of about 2 cm.
3. Toss the cubes with the honey and cinnamon, spread them on the tray in a single layer and roast for about 25 minutes, turning them halfway, until soft and golden at the edges.
4. In the last few minutes toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, until they pop.
5. Spoon the yoghurt into a bowl, add the hot pumpkin and finish with the pumpkin seeds.