Description
A delightful autumn dish featuring golden roasted pumpkin paired with a tangy lemon yogurt sauce and crunchy toasted pine nuts. Perfect as a healthy side or a vegetarian main course.
Ingredients
Scale
- 1.2 kg pumpkin
- 3.5 tablespoons (50ml) olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 cup (240g) Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup (30g) pine nuts, toasted
- 1/4 cup (10g) fresh coriander/cilantro leaves
- 1 teaspoon sumac or paprika
Instructions
- Prepare the Pumpkin:
- Preheat the oven to 220°C/430°F (200°C fan).
- Cut the pumpkin into 3cm (1.2″) cubes. Toss with olive oil, minced garlic, salt, and black pepper.
- Roast the Pumpkin:
- Spread the pumpkin cubes evenly on a baking tray.
- Roast for 20 minutes, flip, and roast for an additional 10 minutes until golden-brown and tender.
- Make the Lemon Yogurt Sauce:
- In a bowl, mix Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper.
- Let the sauce sit for at least 10 minutes to blend flavors.
- Toast the Pine Nuts:
- Heat a dry skillet over medium-high heat. Add pine nuts and stir constantly until lightly golden and fragrant (about 3-5 minutes).
- Assemble the Dish:
- Place the roasted pumpkin on a serving platter.
- Drizzle with the lemon yogurt sauce.
- Sprinkle toasted pine nuts, coriander leaves, and sumac or paprika for garnish.
Notes
- Substitute butternut squash or sweet potato for pumpkin if desired.
- Other nut options include almonds, sunflower seeds, or pepitas.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Vegetarian
- Method: Roasting
- Cuisine: Mediterranean, Fall-inspired
Nutrition
- Serving Size: 1/4 of the dish
- Calories: Approx. 250 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg