Roasted Pumpkin with Yogurt Sauce

A deliciously versatile side dish featuring roasted pumpkin, creamy yogurt sauce, and toasted pine nuts, embodying the warm, comforting flavors of autumn.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: Greek, Indian, Middle Eastern

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin

1 medium Pumpkin (Butternut Squash) Choose an edible variety for sweetness.
2 tablespoons Extra Virgin Olive Oil For roasting.
2 cloves Garlic Minced.
to taste Salt
to taste Pepper

For the Yogurt Sauce

1 cup Greek Yogurt Can substitute with plain yogurt if needed.
2 tablespoons Lemon Juice Freshly squeezed.

For the Topping

1/4 cup Pine Nuts Can substitute with slivered almonds.
to taste Sumac Optional for flavor.
2 tablespoons Fresh Coriander or Cilantro For garnish.

Equipment

Oven
Mixing bowl
Baking Tray
skillet
Knife
Peeler
Parchment Paper

Method

Preparation

Preheat the oven to 220°C (430°F).
Peel and cube the pumpkin into 3cm (1.2 inch) cubes.
Toss the pumpkin cubes with minced garlic, olive oil, salt, and pepper.
Spread the pumpkin on a lined baking tray and roast for 20 minutes, flipping halfway through.
Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper.
Toast pine nuts in a dry skillet over medium heat for 3 to 5 minutes until golden.
Assemble the dish by plating roasted pumpkin, drizzling with yogurt sauce, and topping with pine nuts and cilantro.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftover pumpkin and sauce separately for best texture. Reheat gently before serving.

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