Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(53)
Ingredients
4 servings
- 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 clove (, finely minced using garlic press)
- 1/2 tsp each salt and pepper
- 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 each salt and pepper
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander/cilantro leaves (, roughly chopped (or parsley)
- 1/8 tsp sumac (paprika or other theme appropriate spice, Note 2)
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Preparation
Step 1
Roasted Pumpkin:
Step 2
Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
Step 3
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.
Step 4
Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
Step 5
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.
Step 6
Lemon Yogurt Sauce:
Step 7
Mix ingredients then set aside for at least 10 minutes to let the flavours develop.
Step 8
Pine Nuts:
Step 9
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.
Step 10
Serving:
Step 11
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.
Step 12
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.
Step 13
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