Description
A flavorful and healthy dish of roasted pumpkin cubes topped with a creamy yogurt sauce, toasted pine nuts, and fresh herbs. Perfect as a side dish or light main meal.
Ingredients
Scale
- Roasted Pumpkin:
- 1.2 kg (2.4 lbs) pumpkin (skin-on and seeds-in weight)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt
- 1/2 small garlic clove, finely minced
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Sprinkling and Garnishes:
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander/cilantro leaves, roughly chopped
- 1/8 tsp sumac (or paprika)
Instructions
- Roast the Pumpkin:
- Preheat oven to 220°C (430°F).
- Peel, deseed, and chop pumpkin into 3 cm cubes.
- Toss with olive oil, garlic, salt, and pepper.
- Roast for 20 minutes, turn pieces, and roast another 7–10 minutes until tender and golden.
- Make the Yogurt Sauce:
- Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper. Let sit for 10 minutes.
- Toast Pine Nuts:
- Heat a dry skillet over medium heat and toast pine nuts until golden and aromatic.
- Assemble:
- Arrange roasted pumpkin on a plate. Drizzle with yogurt sauce, sprinkle pine nuts, coriander, and sumac.
Notes
- Substitute pumpkin with butternut squash or sweet potato.
- Yogurt sauce can be made dairy-free with a plant-based alternative.
- Toast nuts carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-inspired