A nostalgic South African side dish with a smoky twist, sweet pumpkin slices grilled over the coals and finished with warm cinnamon sugar and crunchy almonds
| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 154 |
| Fat | 14.7g |
| Saturates | 3.4g |
| Protein | 3g |
| Carbs | 16.6g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Slice the pumpkin into wedges and toss with the olive oil and a pinch of salt.
2
Place on the braai over medium, indirect heat and cook for 20–30 minutes, turning occasionally, until the pumpkin is tender and lightly charred.
3
Mix the sugar and cinnamon together.
4
Once the pumpkin comes off the braai, sprinkle with the cinnamon sugar and scatter over the toasted almonds flakes. Serve warm, with a little butter, if desired.
