Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
A delightful dish combining roasted pumpkin, creamy lemon yogurt sauce, and crunchy pine nuts, perfect for cozy fall meals or as a side dish.
Ingredients
For the roasted pumpkin
- 1.2 kg pumpkin (skin on, seeds in weight, or butternut squash or sweet potato)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely minced using a garlic press
- 0.5 tsp salt
- 0.5 tsp pepper
For the lemon yogurt sauce
- ¾ cup Greek yogurt (or other plain, non-sweet yogurt)
- 0.5 clove garlic, finely minced using a garlic press
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 0.25 tsp salt
- 0.25 tsp pepper
For the topping
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
- ⅛ tsp sumac (or paprika or other theme-appropriate spice)
Instructions
Roasted Pumpkin
- Preheat your oven to 200°C (400°F).
- Cut the pumpkin in half and remove the seeds. Cut it into slices or cubes.
- In a large bowl, toss the pumpkin pieces with olive oil, minced garlic, salt, and pepper.
- Spread the pumpkin on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until the pumpkin is tender and golden.
Lemon Yogurt Sauce
- In a small bowl, mix the Greek yogurt with the minced garlic, lemon juice, olive oil, salt, and pepper.
- Stir well until everything is combined and creamy.
Pine Nuts
- In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring regularly until they are golden and fragrant.
Serving
- Once the pumpkin is roasted, place it on a serving platter.
- Drizzle the lemon yogurt sauce over the pumpkin.
- Sprinkle toasted pine nuts and fresh herbs on top before serving.
Notes
This dish can be served warm or at room temperature. It pairs well with grains like quinoa or rice and can also be enjoyed as a standalone dish. Add a simple green salad for a complete meal.