Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
Pumpkin roasted until caramelized, drizzled with a lemon garlic yogurt sauce, and finished with toasted pine nuts and herbs.
Equipment
- Baking sheet
- Parchment paper
- Small skillet
- Mixing bowls
Ingredients
Main Ingredients
- 2 ½ lb pumpkin with skin, seeds removed, or butternut squash
- 2 tbsp extra virgin olive oil for roasting
- 1 cloves garlic finely minced, for roasting
- ½ tsp salt for roasting
- ½ tsp black pepper for roasting
- ¾ cup plain Greek yogurt
- ½ cloves garlic finely minced, for the sauce
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil for the sauce
- ¼ tsp salt for the sauce
- ¼ tsp black pepper for the sauce
- 2 tbsp pine nuts
- 2 tbsp chopped fresh cilantro or parsley
- ⅛ tsp sumac or paprika
Instructions
Cooking
- Roast. Heat the oven to 400 degrees F. Toss 1 inch pumpkin pieces with the oil, garlic, salt, and pepper, spread on a tray, and roast for 25 to 30 minutes until golden.
- Mix the sauce. Stir the yogurt, garlic, lemon juice, oil, salt, and pepper until smooth.
- Toast the nuts. Toast the pine nuts in a dry skillet for 3 to 5 minutes until golden.
- Serve. Plate the pumpkin, spoon over the sauce, and top with pine nuts, herbs, and sumac.
Notes
Substitutions: Use butternut squash or sweet potato, or dairy free yogurt for a plant based version.
Tips: Cut the pieces evenly and spread them on a roomy tray.
Storage: Refrigerate pumpkin and sauce separately for up to 3 days. Reheat pumpkin to 165 degrees F.