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Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

This Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a simple yet delicious side dish perfect for various occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Middle Eastern, Western
Servings 5 servings
Calories 216 kcal

Equipment

  • Oven
  • Skillet
  • Baking tray
  • Garlic Press
  • rubber spatula

Ingredients
  

Roasted Pumpkin

  • 1.2 kg pumpkin skin on seeds in weight
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic finely minced using garlic press
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper

Lemon Yogurt Sauce

  • 0.75 cup Greek yogurt or other plain, non sweet yogurt
  • 0.5 clove garlic finely minced using garlic press
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper

Sprinkling and garnishes

  • 2 tablespoon pine nuts or other nuts of choice
  • 2 tablespoon fresh coriander/cilantro leaves roughly chopped or parsley
  • 0.125 teaspoon sumac or paprika or other theme appropriate spice

Instructions
 

Roasted Pumpkin

  • Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
  • Peel, deseed and cut pumpkin into 3cm / 1.2" cubes.
  • Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
  • Spread on tray. Roast for 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured.

Lemon Yogurt Sauce

  • Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Pine Nuts

  • Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until browned on both sides.

Serving

  • 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.
  • Serve hot, warm, or at room temperature.

Notes

Cooked pumpkin alone will keep for up to 5 days in the fridge. Store pumpkin separately from sauces/garnishes.

Nutrition

Serving: 1plateCalories: 216kcalCarbohydrates: 19gProtein: 7gFat: 14gSaturated Fat: 2gCholesterol: 2mgSodium: 453mgPotassium: 933mgFiber: 1gSugar: 8gVitamin A: 21296IUVitamin C: 24mgCalcium: 94mgIron: 2mg
Keyword Middle eastern side dish, pumpkin salad, pumpkin side dish, Roasted pumpkin
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