Description
Succulent roasted pumpkin meets tangy lemon yogurt sauce, creating Mediterranean magic on your plate. Pine nuts add perfect crunch, making this dish a delightful celebration of seasonal flavors you’ll savor with every delicious bite.
Ingredients
Scale
Main Ingredients:
- 1.2 kg (2.4 lb) pumpkin (or butternut squash or sweet potato)
- ¾ cup Greek yogurt (or plain, non-sweet yogurt)
Seasonings and Oils:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely minced
- ½ small garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
Garnish and Optional Ingredients:
- 2 tablespoons pine nuts (or other nuts of choice)
- 2 tablespoons fresh coriander or parsley, roughly chopped
- 1/8 teaspoon sumac (or paprika, optional)
Instructions
- Preheat the oven to a high temperature of 220°C/430°F, ensuring the rack is positioned in the middle for even cooking. Prepare a baking tray with parchment paper to prevent sticking.
- Transform the pumpkin by carefully removing the outer skin and seeds, then slice into uniform 3cm cubes to ensure consistent roasting.
- Massage the pumpkin pieces with olive oil, minced garlic, salt, and freshly ground pepper in a spacious mixing bowl, coating each piece thoroughly for maximum flavor absorption.
- Distribute the seasoned pumpkin cubes across the lined baking tray, creating a single layer that allows each piece to caramelize evenly.
- Roast the pumpkin for 20 minutes, then carefully flip each piece to promote uniform browning. Continue roasting for an additional 7-10 minutes until edges turn golden and crisp while maintaining the pumpkin’s structural integrity.
- Craft the lemon yogurt sauce by whisking together Greek yogurt, crushed garlic, fresh lemon juice, olive oil, salt, and pepper in a small mixing bowl.
- Allow the sauce to rest for at least 10 minutes, enabling the ingredients to meld and intensify their collective flavor profile.
- Toast pine nuts in a dry skillet over medium-high heat, stirring constantly to prevent burning. Remove from heat once they turn light golden and release a nutty aroma.
- Plate the roasted pumpkin in an artistic mound on a serving dish, creating visual appeal.
- Generously drizzle the prepared lemon yogurt sauce over the pumpkin, adding an optional light olive oil shimmer.
- Garnish with toasted pine nuts, freshly chopped coriander, and a subtle sprinkle of sumac or paprika for a final flavor burst.
- Present the dish hot, warm, or at room temperature, allowing guests to enjoy according to their preference.
Notes
- Prep like a pro by cubing pumpkin evenly to ensure consistent roasting and golden edges.
- Toasting pine nuts unleashes their rich, buttery flavor, transforming this simple garnish into a nutty sensation.
- Letting yogurt sauce rest allows garlic and lemon to mingle, creating a tangy, complex condiment that elevates the entire dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg