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Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

This Roasted Pumpkin with Yogurt Sauce and Pine Nuts dish is a delicious combination of roasted pumpkin topped with a creamy yogurt sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Flavor Development Time 10 minutes
Total Time 55 minutes
Course main dish
Cuisine Mediterranean
Servings 4 servings
Calories 216 kcal

Equipment

  • oven
  • Bowls
  • Tray
  • Skillet
  • Garlic Press
  • rubber spatula

Ingredients
  

Roasted Pumpkin

  • 1.2 kg pumpkin skin on seeds in weight
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic finely minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper

Lemon Yogurt Sauce

  • ¾ cup Greek yogurt or other plain, non-sweet yogurt
  • ½ clove garlic finely minced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper

Sprinkling and Garnishes

  • 2 tablespoon pine nuts or other nuts of choice
  • 2 tablespoon fresh coriander/cilantro leaves roughly chopped
  • ⅛ teaspoon sumac or paprika or other spice

Instructions
 

Roasted Pumpkin

  • Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
  • Peel, deseed and cut pumpkin into 3cm / 1.2" cubes.
  • Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
  • Spread on tray. Roast for 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured.

Lemon Yogurt Sauce

  • Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Pine Nuts

  • Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it’s got a hint of browning.

Serving

  • Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
  • Serve hot or warm. For a warm summer day, serve at room temperature.

Notes

Any edible type of pumpkin can be used. Cooked pumpkin will keep for up to 5 days in the fridge if kept separate from sauces and garnishes.

Nutrition

Serving: 1servingCalories: 216kcalCarbohydrates: 19gProtein: 7gFat: 14gSaturated Fat: 2gCholesterol: 2mgSodium: 453mgPotassium: 933mgFiber: 1gSugar: 8gVitamin A: 21296IUVitamin C: 24mgCalcium: 94mgIron: 2mg
Keyword fall recipe, Healthy, Pine Nuts, Roasted Pumpkin, Vegetarian, Yogurt Sauce
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