Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts
A warm, simple dish blending sweet roasted squash with tangy yogurt and nutty crunch, perfect for weeknights or guests.
Ingredients
For the Roasted Pumpkin
- 1.2 kg 1.2 kg pumpkin (or butternut squash or sweet potato, skin on and seeds in weight)
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1 clove 1 garlic clove, finely minced
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon black pepper
For the Lemon Yogurt Sauce
- 3/4 cup 3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
- 1/2 clove 1/2 small garlic clove, finely minced
- 1 tablespoon 1 tablespoon lemon juice
- 1 tablespoon 1 tablespoon extra virgin olive oil
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
For Sprinkling and Garnishes
- 2 tablespoons 2 tablespoons pine nuts (or other nuts of choice)
- 2 tablespoons 2 tablespoons fresh coriander (cilantro) leaves, roughly chopped (or parsley)
- 1/8 teaspoon 1/8 teaspoon sumac (or paprika, or other theme-appropriate spice)
Instructions
Roast the Pumpkin
- Preheat your oven to 220°C (430°F) (200°C fan). Line a baking tray with parchment paper.
- Peel, deseed, and cut the pumpkin into 3 cm (1.2 inch) cubes, yielding about 1 kg to fill the tray.
- In a bowl, combine the pumpkin cubes with minced garlic, salt, pepper, and olive oil. Toss well to coat.
- Spread the pumpkin on the lined tray and roast for 20 minutes. Turn the pieces and roast for an additional 7–10 minutes until nicely colored but still holding their shape.
Make the Lemon Yogurt Sauce
- In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper.
- Set aside for at least 10 minutes to let the flavors develop.
Toast the Pine Nuts
- Preheat a skillet over medium-high heat (no oil).
- Add the pine nuts and cook, stirring regularly until fragrant and lightly browned on both sides. Remove from the pan and set aside.
Serve
- Pile the roasted pumpkin in a mound on a serving plate.
- Drizzle with the lemon yogurt sauce, add a little drizzle of olive oil, and sprinkle with sumac, toasted pine nuts, and fresh coriander.
- This dish is best served hot or warm, but can also be enjoyed at room temperature. If serving at room temperature, let the pumpkin cool, then dress and garnish just before serving.
Notes
Cut pumpkin pieces evenly so they roast at the same rate. Roast until colored but not mushy to keep good texture. Let the yogurt sit a few minutes to mellow the garlic and lemon. Toast nuts carefully; they burn fast, so watch and stir.