Description
This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a vibrant and versatile side dish that’s easy to prepare yet full of flavor. Featuring tender roasted pumpkin topped with a zesty yogurt sauce, crunchy pine nuts, and fresh herbs, it’s perfect for any occasion—from weeknight dinners to festive spreads.
Ingredients
- 1.2kg / 2.4 lb pumpkin (or butternut squash/sweet potato), peeled and cut into 3cm cubes
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup Greek yogurt (or other plain, unsweetened yogurt)
- 1/2 small garlic clove, finely minced
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (for sauce)
- 1/4 tsp salt (for sauce)
- 1/4 tsp black pepper (for sauce)
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander or parsley, roughly chopped
- 1/8 tsp sumac (or paprika)
Instructions
- Preheat oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper.
- Place peeled, deseeded, and cubed pumpkin in a bowl. Add olive oil, minced garlic, salt, and pepper. Toss well to coat.
- Spread pumpkin on the baking tray in a single layer. Roast for 20 minutes, then flip pieces and roast for another 7–10 minutes until golden and tender but still holding shape.
- Meanwhile, whisk together all Lemon Yogurt Sauce ingredients in a bowl and let sit for at least 10 minutes to develop flavor.
- In a dry skillet over medium-high heat, toast the pine nuts, stirring regularly until golden and fragrant. Remove from heat and set aside.
- To serve, pile the roasted pumpkin onto a platter. Drizzle with the lemon yogurt sauce and a little extra olive oil if desired. Sprinkle with toasted pine nuts, sumac (or paprika), and chopped fresh herbs.
- Serve warm, hot, or at room temperature. For best results, dress and garnish just before serving.
Notes
- Sweet potato or butternut squash can be used instead of pumpkin.
- Customize with herbs and spices to fit different cuisines (e.g., cinnamon for holiday flair, dill for Greek twist).
- Toast nuts just before serving for optimal crunch and flavor.
- Store roasted pumpkin separately and add sauce/garnishes fresh for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 8g
- Sodium: 453mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 2mg
