Name: Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium pumpkin (about 1.2 kg), peeled and cut into wedges; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup plain yoghurt; 1 small garlic clove, finely grated; 1 teaspoon lemon juice; 1/2 teaspoon chilli flakes; 1/4 teaspoon salt; 1 cup fresh coriander leaves; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 small garlic clove; 2 tablespoons water; 1/4 teaspoon salt; toasted pumpkin seeds (optional); extra chilli flakes (optional); fresh coriander leaves (optional)

Description

Sweet roasted pumpkin paired with tangy chilli yoghurt and a fresh coriander sauce for a vibrant and balanced dish. This flavorful recipe is simple yet elegant, perfect as a side or light meal.

Ingredients

1 medium pumpkin (about 1.2 kg), peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup plain yoghurt
1 small garlic clove, finely grated
1 teaspoon lemon juice
1/2 teaspoon chilli flakes
1/4 teaspoon salt
1 cup fresh coriander leaves
2 tablespoons olive oil
1 tablespoon lemon juice
1 small garlic clove
2 tablespoons water
1/4 teaspoon salt
toasted pumpkin seeds (optional)
extra chilli flakes (optional)
fresh coriander leaves (optional)

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Instructions

Preheat oven to 200°C (400°F).
Place pumpkin wedges on a lined baking tray.
Drizzle with olive oil and sprinkle cumin, coriander, paprika, salt, and pepper. Toss to coat.
Roast for 30–40 minutes, turning halfway, until tender and caramelized.
Mix yoghurt, garlic, lemon juice, chilli flakes, and salt to make the yoghurt sauce.
Blend coriander, olive oil, lemon juice, garlic, water, and salt until smooth for the coriander sauce.
Arrange roasted pumpkin on a serving plate.
Spoon yoghurt over or alongside the pumpkin.
Drizzle coriander sauce on top.
Garnish with pumpkin seeds, chilli flakes, and fresh coriander if desired.

Notes

Use butternut squash or sweet potatoes as alternatives.
Adjust chilli flakes to control spice level.
Add roasted chickpeas for extra protein.
Store leftovers in the refrigerator for up to 3 days.
Keep sauces separate for best freshness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roast
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 10 mg