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Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 250
A delicious roasted pumpkin dish topped with a tangy lemon yogurt sauce and crunchy pine nuts, perfect for a cozy meal or side dish.

Ingredients

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)
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.75 cup Greek yogurt (or other plain, non-sweet yogurt)
  • 0.5 small garlic clove (finely minced)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 2 tbsp pine nuts (or other nuts of choice)
  • 2 tbsp fresh coriander/cilantro leaves (roughly chopped (or parsley))
  • 0.125 tsp sumac (paprika or other theme appropriate spice)

Instructions 

  • Preheat oven to 200°C (400°F). Cut pumpkin into wedges, toss with 1 tbsp olive oil, minced garlic, salt, and pepper. Roast for 40-45 minutes until tender.
  • Meanwhile, mix Greek yogurt, lemon juice, 1 tbsp olive oil, salt, pepper, and minced garlic to make the sauce.
  • Once pumpkin is roasted, arrange on a serving platter. Drizzle with lemon yogurt sauce.
  • Sprinkle with pine nuts, chopped cilantro, and sumac. Serve warm.

Notes

For extra flavor, toast the pine nuts before adding.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: international
Keyword: Pumpkin