This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a hearty, flavorful dish that brings together the sweetness of roasted pumpkin and the tanginess of a creamy yogurt sauce. Topped with toasted pine nuts and fresh herbs, this dish is a perfect blend of textures and flavors. It makes for a fantastic side dish or light vegetarian main, with a sprinkle of sumac (or paprika) adding a subtle spiced note to elevate the dish. Whether you’re serving it at a holiday meal or a cozy weeknight dinner, this roasted pumpkin recipe will be a crowd-pleaser.
Ingredients:
- For the Roasted Pumpkin:
- 1.2 kg / 2.4 lbs pumpkin (or butternut squash or sweet potato), skin on, seeds removed
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt (or plain, unsweetened 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 black 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 (or paprika)
Instructions:
- Prepare the Pumpkin: Preheat the oven to 220°C / 425°F. Cut the pumpkin (or butternut squash/sweet potato) into wedges or chunks, leaving the skin on but removing the seeds.
- Roast the Pumpkin: In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Drizzle this mixture over the pumpkin pieces and toss to coat evenly. Roast the pumpkin in the preheated oven for 30-35 minutes, or until golden brown and tender when pierced with a fork.
- Make the Lemon Yogurt Sauce: While the pumpkin is roasting, prepare the lemon yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Mix until smooth and set aside in the fridge to chill.
- Toast the Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan occasionally, until they are golden and fragrant. Remove from heat and set aside.
- Assemble the Dish: Once the pumpkin is roasted, transfer the pieces to a serving platter. Drizzle generously with the lemon yogurt sauce. Sprinkle with the toasted pine nuts, fresh coriander or parsley, and a light dusting of sumac or paprika.
- Serve: Serve warm or at room temperature as a side dish or light vegetarian main. Enjoy the delightful balance of creamy, tangy, and nutty flavors!
Conclusion:
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a simple yet elegant dish that bursts with flavor. The sweetness of the roasted pumpkin pairs beautifully with the tangy yogurt sauce, while the pine nuts add a satisfying crunch. Fresh herbs and sumac bring a fresh, bright note to the dish, making it a delightful addition to any meal, whether casual or festive.
Honey-Glazed Pumpkin with Zesty Lemon Yogurt and Toasted Pine Nuts
A delicious roasted pumpkin dish drizzled with atangy lemon yogurt sauce, garnished with toasted pine nuts, fresh herbs, and asprinkle of sumac.
Ingredients
For the Roasted Pumpkin:
- 1.2 kg / 2.4 lbs pumpkin or butternut squash or sweet potato, skin on, seeds removed
- 2 tbsp extra virgin olive oil
- 1 garlic clove finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt or plain, unsweetened 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 black 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 or paprika
Instructions
- Prepare the Pumpkin: Preheat the oven to 220°C / 425°F. Cut the pumpkin (or butternut squash/sweet potato) into wedges or chunks, leaving the skin on but removing the seeds.
- Roast the Pumpkin: In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Drizzle this mixture over the pumpkin pieces and toss to coat evenly. Roast the pumpkin in the preheated oven for 30-35 minutes, or until golden brown and tender when pierced with a fork.
- Make the Lemon Yogurt Sauce: While the pumpkin is roasting, prepare the lemon yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Mix until smooth and set aside in the fridge to chill.
- Toast the Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan occasionally, until they are golden and fragrant. Remove from heat and set aside.
- Assemble the Dish: Once the pumpkin is roasted, transfer the pieces to a serving platter. Drizzle generously with the lemon yogurt sauce. Sprinkle with the toasted pine nuts, fresh coriander or parsley, and a light dusting of sumac or paprika.
- Serve: Serve warm or at room temperature as a side dish or light vegetarian main. Enjoy the delightful balance of creamy, tangy, and nutty flavors!