Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
Roast pumpkin with garlic until golden, then serve it with lemony yogurt sauce, toasted pine nuts, coriander and sumac.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 4 servings
Recipe
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
Roast pumpkin with garlic until golden, then serve it with lemony yogurt sauce, toasted pine nuts, coriander and sumac.
Cookin' · https://cookin.club/recipes/roasted-pumpkin-with-lemon-yogurt-sauce-and-pine-nuts
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 4
Ingredients
For 4 servings
Roasted pumpkin
Lemon yogurt sauce
Garnishes
Instructions
Roasted pumpkin
Step 1: Heat the oven to 220°C/430°F (200°C fan). Line a tray with baking or parchment paper.
Step 2: Peel and deseed the pumpkin, then cut it into 3 cm / 1.2-inch cubes. You should have about 1 kg, enough to fill a tray.
Step 3: Put the pumpkin in a bowl with the garlic, salt, pepper and olive oil. Toss well with a rubber spatula.
Step 4: Spread the pumpkin on the prepared tray and roast for 20 minutes. Turn the pieces, then roast for another 7–10 minutes, until nicely coloured but still holding their shape.
Lemon yogurt sauce
Step 5: Mix the sauce ingredients, then set aside for at least 10 minutes so the flavours can develop.
Pine nuts
Step 6: Heat a skillet over medium-high heat without oil. Add the pine nuts and cook, stirring regularly, until lightly browned on both sides. Remove from the pan.
Serving
Step 7: Pile the pumpkin on a plate. Drizzle with yogurt sauce and a little olive oil, then sprinkle with sumac, pine nuts and coriander.
Step 8: Serve the pumpkin hot or warm, or let it cool and serve at room temperature. If serving it cool, add the sauce and garnishes just before serving.
Notes
Variations and storage
Use butternut squash or sweet potato instead of pumpkin. Sweet potato may need about 5 extra minutes in the oven.
Plain, unsweetened yogurt can replace Greek yogurt. Parsley can replace coriander, and other nuts can replace pine nuts.
Keep cooked pumpkin separate from the sauce and garnishes for storage. The pumpkin keeps for up to 5 days in the fridge; dressed pumpkin keeps for a couple of days.
Nutrition per serving
- Calories
- 216 kcal
- Fat
- 14 g
- Saturated fat
- 2 g
- Carbohydrates
- 19 g
- Sugar
- 8 g
- Fiber
- 1 g
- Protein
- 7 g
- Sodium
- 453 mg
- Cholesterol
- 2 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Garlic-roasted pumpkin gets a bright, creamy finish from lemon yogurt sauce, with pine nuts, coriander and sumac for crunch and fragrance. Serve it as a side dish or add it to a salad spread.
The pumpkin is good hot or warm, and it can also be served at room temperature. For a cooler serving, let the pumpkin cool before adding the sauce and garnishes.
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