Preheat the oven to 200C fan or 220C conventional.

Cut the pumpkin into wedges and then small pieces and place in a large bowl. Drizzle over about 50ml olive oil and sprinkle the cinnamon. Toss to coat. Spread the pieces out onto 1 very large or 2 smaller lined baking trays, drizzle over a little extra oil if necessary and season with salt and pepper. Roast for 40 – 60 minutes until soft and turning golden brown. I found larger pieces needed 60 minutes at 200C in a fan assisted oven.

To make the coriander sauce, add the coriander, garlic and about 3-4 tablespoons of olive oil to a small processor and blend. I used less coriander and more olive oil. Season with a little salt to taste.

Roast the pumpkin seeds on a baking tray at 180C for 6 – 8 minutes. You can do this after the pumpkin has roasted and you have turned the temperature down. Set aside on a large tray to facilitate cooling.

Stir the sriracha through the yoghurt adding a little more if you like heat.

When you are ready to serve, and this is lovely served at room temperature, spread the pumpkin out on a large serving platter or plate, drizzle over the chilli yoghurt and the coriander sauce. Scatter the roasted pumpkin seeds and serve.