Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts highlights sweet pumpkin, peeled and cubed, tossed with garlic, olive oil, salt, and pepper before roasting until golden and tender. The accompanying sauce blends Greek yogurt with extra virgin olive oil, lemon juice, garlic, and seasoning, contributing a creamy and fresh counterpoint. Pine nuts, toasted to bring out their nutty aroma, create textural contrast.
The dish is seasoned with fresh coriander (or parsley) and a dusting of sumac, which adds a slightly tangy, deep flavor. Serving the pumpkin in a mound drizzled with sauce, finished with herbs, pine nuts, and olive oil creates an elegant, layered presentation suitable as a warm side or vegetarian centerpiece.
This recipe adapts well to other winter squash or sweet potato and is compatible with a variety of seasoning profiles, permitting customization. Leftover pumpkin stores for several days refrigerated and reheats gently to preserve texture.
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 finely minced using garlic press, clove
- 1/2 tsp salt
- 1/2 tsp black pepper
Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt (or other plain, non sweet yogurt)
- 1/2 garlic finely minced using garlic press, small clove
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Sprinkling and garnishes:
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp Coriander leaves roughly chopped (or parsley, aka cilantro leaves, fresh
- 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
- Any edible pumpkin type works; avoid Jack-O-Lantern varieties as they are less tasty.
- Substitute butternut squash or sweet potato for a similar effect.
- To toast pine nuts, dry cook them in a skillet until fragrant and lightly browned.
- Sumac adds a Middle Eastern tang; paprika or cinnamon can be used for different flavor angles.
- Store roasted pumpkin separately from sauce and garnishes to maintain freshness; reheat pumpkin gently to avoid mushiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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