Description
This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts recipe offers a vibrant and flavorful side dish or light meal. Tender roasted pumpkin cubes are seasoned with garlic and herbs, then topped with a zesty lemon yogurt sauce and toasted pine nuts. Fresh coriander and a sprinkle of sumac add both color and a tangy, aromatic finish, making it a perfect dish for any season and a delightful way to enjoy seasonal squash.
Ingredients
Scale
Roasted Pumpkin
- 1.2 kg / 2.4 lb pumpkin (skin on, seeds in weight; or butternut squash or sweet potato)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced using garlic press
- 1/2 tsp salt
- 1/2 tsp 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 salt
- 1/4 tsp pepper
Garnish
- 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 or other theme-appropriate spice)
Instructions
- Preheat Oven: Preheat your oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper to prepare for roasting the pumpkin.
- Prepare Pumpkin: Peel, deseed, and cut the pumpkin into 3 cm (1.2 inch) cubes. Aim for about 1 kg of pumpkin pieces to fill your tray. The article includes photos to help with an easy peeling and cutting method.
- Season Pumpkin: Place the cubed pumpkin in a large bowl. Add the minced garlic, salt, pepper, and 2 tablespoons of extra virgin olive oil. Toss everything well using a rubber spatula to evenly coat the pumpkin.
- Roast Pumpkin: Spread the seasoned pumpkin cubes evenly on the prepared tray. Roast in the preheated oven for 20 minutes. Then turn the pieces over and roast for another 7 to 10 minutes until they are nicely colored and tender but still holding their shape.
- Prepare Lemon Yogurt Sauce: While pumpkin roasts, mix together the Greek yogurt, minced garlic, lemon juice, 1 tablespoon extra virgin olive oil, salt, and pepper in a bowl. Set aside for at least 10 minutes to allow the flavors to meld.
- Toast Pine Nuts: Preheat a dry skillet over medium-high heat. Add the pine nuts and toast, stirring regularly, until fragrant and lightly browned on both sides. Remove from heat to prevent burning.
- Assemble and Serve: Heap the roasted pumpkin on a serving plate in a mound. Drizzle the lemon yogurt sauce over the pumpkin, add a little extra olive oil if desired, then sprinkle the sumac, toasted pine nuts, and chopped coriander over the top. Serve the pumpkin hot or warm. It can also be served at room temperature, making it suitable for warmer days.
Notes
- If you don’t have pumpkin, substitute with butternut squash or sweet potato as alternatives.
- If sumac is unavailable, paprika or another similarly thematic spice can be used as a substitute.
- The lemon yogurt sauce flavor deepens when allowed to sit for at least 10 minutes before serving.
- Pine nuts are toasted without oil to bring out their natural aroma and flavor; be careful to watch them closely to prevent burning.
- This dish pairs well as a side for roasted meats or can be enjoyed as a vegetarian main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: roasted pumpkin, lemon yogurt sauce, pine nuts, vegetarian side dish, Mediterranean recipe, healthy pumpkin recipe, roasted squash
