Description
Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a vibrant dish that perfectly marries the sweet, earthy flavors of roasted pumpkin with the creamy tang of yogurt. This recipe is not only easy to prepare but also versatile enough to serve as a main course or side dish for any occasion. The addition of toasted pine nuts adds a delightful crunch, while fresh herbs elevate its presentation. Perfect for fall gatherings or cozy family dinners, this dish highlights seasonal ingredients and offers a healthy option for your table.
Ingredients
Scale
- 1 medium pumpkin (about 2–3 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup pine nuts, toasted
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss pumpkin cubes in a large bowl with olive oil, salt, black pepper, and smoked paprika until evenly coated.
- Spread the seasoned pumpkin in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, turning halfway through until tender and lightly browned.
- While roasting, mix Greek yogurt, lemon juice, and minced garlic in a small bowl; season with salt to taste.
- In a small skillet over medium heat, toast pine nuts for 3-5 minutes until golden and fragrant.
- Once roasted, let the pumpkin cool slightly before serving.
- Arrange the pumpkin on a platter, drizzle with yogurt sauce, top with toasted pine nuts, and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg