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–+ servings

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Light Meal, Side Dish
Cuisine Middle Eastern
Servings 4
Calories 300 kcal

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!

Nutrition

Calories: 300kcal
Keyword Butternut squash recipes
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