Description
That sweet, toasty smell when the oven’s doing its thing? That’s this roasted pumpkin. Caramelized edges, lemony yogurt sauce, crunchy pine nuts — autumn cozy meets sunny vibes on a plate.
Ingredients
Scale
- 1.2 kg / 2.4 lb pumpkin (skin on, seeds in weight — or swap in butternut squash or sweet potato)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- ½ tsp salt
- ½ tsp pepper
- ¾ cup Greek yogurt (or any plain, unsweetened yogurt)
- ½ small garlic clove, finely minced
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp pine nuts (or swap for walnuts, almonds, or pistachios)
- 2 tbsp fresh coriander/cilantro, roughly chopped
- ⅛ tsp sumac (or paprika, or another spice that makes sense for your mood)
Instructions
- Preheat oven to 220°C / 425°F. Cut pumpkin into wedges (peel if preferred), scoop out seeds.
- Toss with olive oil, garlic, salt, and pepper. Arrange on a baking sheet. Roast for 40–45 minutes until golden and soft.
- Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Adjust to taste.
- Toast pine nuts in a dry pan over medium heat for 2–3 minutes, shaking often.
- Spread yogurt sauce on a serving platter. Top with roasted pumpkin, sprinkle with pine nuts, chopped herbs, and sumac.
Notes
You can prep the pumpkin and sauce ahead — just reheat the pumpkin in the oven before serving. Want it vegan? Swap in coconut yogurt. No sumac? Paprika or cumin works too. This one’s made to flex with your pantry.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern
Nutrition
- Serving Size: 1 plate
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: roasted pumpkin, lemon yogurt, autumn, vegetarian, side dish