Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
User Reviews
5.0
162 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 - 5 as a side
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Calories
216 kcal
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Course
Side Dish
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Cuisine
American, Middle Eastern
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
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Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.
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Ingredients
Roasted Pumpkin:
- 1.2kg / 2.4 lb pumpkin , skin on seeds in weight (or butternut squash or sweet potato, Note 1)
- 2 tbsp extra virgin olive oil
- 1 garlic clove , finely minced using garlic press
- 1/2 tsp each salt and pepper
Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt (or other plain, non sweet yogurt)
- 1/2 small garlic clove , finely minced using garlic press
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
Sprinkling and garnishes:
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp Fresh coriander/cilantro leaves , roughly chopped (or parsley)
- 1/8 tsp sumac (paprika or other theme appropriate spice, Note 2)
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 - see photos in post for how I do it with little effort. You should end up with about 1 kg - enough to fill a tray.
- Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
- Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape, rather than being a mushy mess.
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 on both sides. Remove from pan.
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.
- I think it's best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.
Notes
- Pumpkin - any edible type of pumpkin is fine here. Not a Jack-O-Lantern pumpkin, they are not that nice to eat! Sweet potato is perfect here too. (PS Butternut Squash is called Butternut Pumpkin here in Australia, and it's wonderful too).
- Spice - I've gone Middle Eastern here, with pine nuts and sumac being on-theme. Flaked or slivered almonds are also terrific, and as for spices, paprika or cinnamon works extremely well for an Arabic angle. Having said that though, the flavours are neutral enough to pair with almost any Western dish, as well as Mediterranean.
- Other flavouring options:
- Storage - Cooked pumpkin alone will keep for up to 5 days in the fridge. If already dressed with sauce and herbs etc then just a couple of days. So try to keep pumpkin separate for storage, make and add sauces/garnishes later when serving. Cooled pumpkin can be microwaved to warm, but take care not to overcook to mush.
- Greek: Chopped dill/mint in sauce, sprinkle dish with dried oregano and more torn dill/mint.
- Christmas flavours: Toss pumpkin in cinnamon, nutmeg, clove powder before roasting. Scatter pomegranate seeds and leafy herbs over dish.
- Indian-esque: Toss pumpkin in Indian spices (see in post for suggestions) before roasting. Garnish with mint, chopped nuts.
- American spice mixes: Toss Old Bay, Cajun or Tex-Mex mix before roasting. Drizzle with honey, squeeze more lemon juice and scatter with seeds of your choice.
- Rosemary/thyme: Chop rosemary and/or thyme, toss with pumpkin. Zest a lemon over dish and top with nuts/seeds.
Nutrition Information
Show Details
Calories
216cal
(11%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
453mg
(19%)
Potassium
933mg
(27%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
21296IU
(426%)
Vitamin C
24mg
(27%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 5 as a side
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216cal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 453mg | 19% |
| Potassium | 933mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 21296IU | 426% |
| Vitamin C | 24mg | 27% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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