Description
Indulge in the cozy flavors of roasted pumpkin paired with a creamy yogurt sauce and toasted pine nuts—a delightful dish that’s perfect for any gathering.
Ingredients
Scale
- 2 lbs fresh sugar pumpkin
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup pine nuts, toasted
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pumpkin in half and scoop out the seeds. Cut into bite-sized cubes.
- In a large bowl, toss pumpkin cubes with olive oil, salt, and pepper until evenly coated. Spread them on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes or until tender and lightly browned around the edges.
- In a bowl, combine Greek yogurt, lemon juice, minced garlic, salt, and pepper. Whisk until smooth.
- In a small skillet over medium heat, toast pine nuts until golden brown (about 3-5 minutes). Stir frequently to prevent burning.
- Transfer roasted pumpkin to serving plates. Drizzle generously with yogurt sauce and sprinkle toasted pine nuts on top.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 220
- Sugar: 4g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: - Feel free to substitute pumpkin with sweet potatoes or butternut squash for different flavor profiles. - Add spices such as cumin or paprika to the yogurt sauce for an extra kick. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven before serving.