Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts: A Nutritious and Flavorful Dish

This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a delightful dish that balances the natural sweetness of roasted pumpkin with the tangy freshness of a lemony yogurt sauce. Topped with toasted pine nuts and fresh herbs, it’s a versatile and healthy side or main dish, perfect for fall or any time you’re craving something hearty yet light.

Ingredients:

For the Roasted Pumpkin:

• 1.2kg / 2.4 lb pumpkin (or butternut squash or sweet potato)
• 2 tbsp extra virgin olive oil
• 1 garlic clove, finely minced
• ½ tsp salt
• ½ tsp pepper

For the Lemon Yogurt Sauce:

• ¾ cup Greek yogurt (or plain, non-sweet yogurt)
• ½ small garlic clove, finely minced
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper

For Garnishing:

• 2 tbsp pine nuts (or other nuts of choice)
• 2 tbsp fresh coriander or parsley, roughly chopped
• ⅛ tsp sumac (or paprika, optional)

Directions:

1. Prepare the Roasted Pumpkin:

• Preheat your oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper.
• Peel and deseed the pumpkin, cutting it into 3cm / 1.2-inch cubes. You should have approximately 1kg of cubed pumpkin.
• In a large bowl, toss the pumpkin cubes with olive oil, minced garlic, salt, and pepper until evenly coated.
• Spread the seasoned pumpkin evenly on the prepared baking tray and roast for 20 minutes. Then, turn the pumpkin pieces over and roast for an additional 7-10 minutes, until golden but still holding their shape.

2. Make the Lemon Yogurt Sauce:

• In a small bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper.
• Set the sauce aside for at least 10 minutes to allow the flavors to meld together. This step enhances the sauce’s tangy and garlicky notes.

3. Toast the Pine Nuts:

• Heat a skillet over medium-high heat (without any oil).
• Add the pine nuts and toast them, stirring frequently, until lightly browned and fragrant, about 3-4 minutes. Remove from the heat and set aside.

4. Assemble and Serve:

• Arrange the roasted pumpkin in a mound on a serving plate.
• Generously drizzle the lemon yogurt sauce over the top. For an extra touch of richness, add a light drizzle of olive oil if desired.
• Sprinkle with the toasted pine nuts, fresh coriander or parsley, and a pinch of sumac or paprika for a hint of spice and color.
• Serve the dish hot, warm, or at room temperature, depending on your preference.

Recipe Tips:

• Pumpkin Alternatives: Butternut squash or sweet potato can be used in place of pumpkin if you prefer a different base.
• Nuts: If you don’t have pine nuts, you can substitute with slivered almonds or chopped walnuts.
• Yogurt: Use full-fat Greek yogurt for a creamier texture, but feel free to use low-fat yogurt if you want a lighter option.

Serving Suggestions:

This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts pairs beautifully with grilled meats, roasted vegetables, or a hearty grain like quinoa or couscous. It also works wonderfully as a stand-alone vegetarian dish, perfect for a light lunch or dinner.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 220 kcal per serving
• Servings: 4 servings

This dish is a celebration of flavors and textures—from the rich, caramelized roasted pumpkin to the creamy, zesty yogurt sauce and the crunch of toasted pine nuts. Whether served as a side or a main dish, it’s a healthy and satisfying option you’ll want to make again and again. Enjoy!

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