Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
Autumn Delight: Roasted Pumpkin with Zesty Lemon Yogurt Sauce and Toasted Pine Nuts
Ingredients:
For the Roasted Pumpkin:
1.2 kg / 2.4 lb pumpkin (skin on, seeds in weight; or substitute with butternut squash or sweet potato)
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
For the Lemon Yogurt Sauce:
3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
1/2 small garlic clove, finely minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
For Sprinkling and Garnishes:
2 tablespoons pine nuts (or other nuts of choice)
2 tablespoons fresh coriander/cilantro leaves, roughly chopped (or parsley)
1/8 teaspoon sumac (or paprika or another theme-appropriate spice)
Instructions:
Roast the Pumpkin:
Preheat the oven to 220°C (430°F) (200°C fan). Line a tray with baking or parchment paper.
Peel, deseed, and cut the pumpkin into 3 cm (1.2 inch) cubes. Place the pumpkin in a bowl, add the minced garlic, salt, pepper, and olive oil. Toss well using a rubber spatula.
Spread the pumpkin on the prepared tray and roast for 20 minutes. Turn the pumpkin pieces and roast for an additional 7 to 10 minutes until they are nicely colored and holding their shape.
Prepare the Lemon Yogurt Sauce:
In a bowl, mix together the yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Set aside for at least 10 minutes to allow the flavors to develop.
Toast the Pine Nuts:
Preheat a skillet over medium-high heat without oil. Add the pine nuts and cook, stirring regularly, until fragrant and lightly browned on both sides. Remove from the pan.
Serve the Dish:
Pile the roasted pumpkin in a mound on a plate. Drizzle the lemon yogurt sauce over the pumpkin, add a little drizzle of olive oil, and sprinkle with sumac, toasted pine nuts, and fresh coriander.
The dish is best served hot or warm, but it can also be enjoyed at room temperature. If serving at room temperature, allow the pumpkin to cool, then dress and garnish just before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: Approximately 250 kcal per serving
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