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!

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 1x

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Description

This Roasted Pumpkin with Lemon Yogurt Sauce combines the earthy sweetness of roasted pumpkin with the bright, tangy flavors of the lemon yogurt sauce. The creamy yogurt adds a delightful contrast to the crispy roasted pumpkin, while the toasted pine nuts bring a satisfying crunch. Finished with a sprinkle of sumac and fresh herbs, this dish is as visually appealing as it is delicious.

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Ingredients

Scale 1x2x3x

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
1/2 tsp salt
1/2 tsp pepper
For the Lemon Yogurt Sauce:
3/4 cup Greek yogurt (or plain, non-sweet 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 pepper
For Garnishing:
2 tbsp pine nuts (or other nuts of choice)
2 tbsp fresh coriander or parsley, roughly chopped
1/8 tsp sumac (or paprika, optional)

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Instructions

For the Roasted Pumpkin:
Preheat your oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper.
Peel, deseed, and cut the pumpkin into 3cm / 1.2″ cubes. You should have around 1kg of pumpkin pieces.
Place the pumpkin in a large bowl, and toss with olive oil, garlic, salt, and pepper.
Spread the seasoned pumpkin evenly on the prepared tray. Roast for 20 minutes, then turn the pieces over and roast for an additional 7 to 10 minutes, until golden but still holding their shape.
For the Lemon Yogurt Sauce:
In a small bowl, mix together the Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper.
Set the sauce aside for at least 10 minutes to allow the flavors to develop.
For the Pine Nuts:
Heat a skillet over medium-high heat (no oil needed).
Add the pine nuts and toast them, stirring frequently, until lightly browned and fragrant. Remove from the pan and set aside.
To Serve:
Arrange the roasted pumpkin in a mound on a serving plate.
Drizzle the yogurt sauce over the top and add a light drizzle of olive oil if desired.
Sprinkle with toasted pine nuts, fresh coriander, and a pinch of sumac or paprika.
Serve hot, warm, or at room temperature, depending on your preference.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 220