Description
This roasted pumpkin dish pairs caramelized, tender pumpkin with a tangy lemon garlic yogurt sauce and toasted pine nuts. It’s a simple yet elegant side that’s easy to prepare and perfect for any occasion.
Ingredients
- For the roasted pumpkin:
- 1.2 kg pumpkin, peeled, deseeded, cut into 3 cm cubes
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the yogurt sauce:
- 3/4 cup plain Greek yogurt
- 1/2 small garlic clove, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For topping:
- 2 tablespoons pine nuts
- 2 tablespoons fresh coriander or parsley, roughly chopped
- 1/8 teaspoon sumac or mild paprika
Instructions
- Preheat oven to 220°C (428°F). Line a baking tray with parchment paper.
- In a bowl, toss pumpkin cubes with olive oil, garlic, salt, and pepper.
- Spread on tray and roast for 20 minutes. Flip and roast another 7–10 minutes until golden and tender.
- While roasting, mix all yogurt sauce ingredients in a small bowl. Set aside for 10 minutes.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Remove immediately.
- To serve, arrange pumpkin on a platter. Drizzle with yogurt sauce, then top with pine nuts, herbs, and sumac or paprika.
Notes
- Use sweet potato or butternut squash as substitutes for pumpkin.
- Add cinnamon or nutmeg before roasting for a warm twist.
- Serve over lentils for a heartier meal.
- Use plant-based yogurt for a dairy-free version.
- Store sauce and pumpkin separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 7g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
