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Roasted Pumpkin with Lemon Yogurt Sauce, Pine Nuts, and Fresh Herbs Recipe

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4.2 from 28 reviews

A vibrant and healthy roasted pumpkin dish paired with a tangy lemon yogurt sauce and toasted pine nuts, garnished with fresh coriander and a hint of sumac. This recipe highlights the natural sweetness of pumpkin roasted to perfection, complemented by creamy and zesty flavors for a deliciously balanced vegetarian side or light main.

Ingredients

Roasted Pumpkin

  • 1.2kg / 2.4 lb pumpkin (skin-on; seeds included 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

  1. Preheat the Oven: Set your oven to 220°C/430°F (200°C fan) and line a baking tray with parchment paper to prepare for roasting the pumpkin.
  2. Prepare the Pumpkin: Peel the pumpkin, deseed it, and cut it into 3cm (1.2") cubes. You should have about 1 kg of pumpkin pieces ready to roast.
  3. Season the Pumpkin: In a bowl, combine the pumpkin cubes with the minced garlic, salt, pepper, and 2 tablespoons of extra virgin olive oil. Toss well using a rubber spatula so the pieces are evenly coated.
  4. Roast the Pumpkin: Spread the seasoned pumpkin in a single layer on the prepared baking tray. Roast in the oven for 20 minutes, then turn the pieces to ensure even cooking. Continue roasting for another 7 to 10 minutes until the pumpkin is nicely colored but still holds its shape, avoiding a mushy texture.
  5. Make the Lemon Yogurt Sauce: While the 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 develop.
  6. Toast the Pine Nuts: Heat a skillet over medium-high heat without oil. Add the pine nuts and stir frequently as they toast until aromatic and lightly browned on both sides. Remove from heat immediately to prevent burning.
  7. Assemble and Serve: Place the roasted pumpkin in a mound on a serving plate. Drizzle the lemon yogurt sauce generously over the pumpkin, add a small drizzle of olive oil, then sprinkle the toasted pine nuts, sumac, and chopped coriander on top. Serve warm or at room temperature as preferred.
  8. Serving Tip: For warmer weather, allow the pumpkin to cool to room temperature before dressing and garnishing just before serving to keep the flavors fresh.

Notes

  • You can substitute butternut squash or sweet potato for pumpkin if preferred.
  • If sumac is unavailable, paprika or another flavorful spice can be used for garnish.
  • The pumpkin should hold its shape after roasting; avoid overcooking to prevent mushiness.
  • Toast pine nuts carefully as they can burn quickly.
  • This dish can be served warm, hot, or at room temperature, offering versatility for different seasons.

Find it online: https://recipethrive.com/roasted-pumpkin-with-lemon-yogurt-sauce-pine-nuts-and-fresh-herbs-recipe/