Description
This beautifully simple side dish features caramelized roasted pumpkin topped with creamy lemon yogurt sauce, toasted pine nuts, and fresh herbs. Perfect for fall dinners or Mediterranean spreads.
Ingredients
Roasted Pumpkin:
1.2kg / 2.4 lb pumpkin (skin on, seeds-in weight) or butternut squash/sweet potato
2 tbsp extra virgin olive oil
1 garlic clove, finely minced
½ tsp salt
½ tsp pepper
Lemon Yogurt Sauce:
¾ cup Greek yogurt (or 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
Toppings and Garnishes:
2 tbsp pine nuts (or other nuts of choice)
2 tbsp fresh cilantro or parsley, chopped
⅛ tsp sumac (or paprika, optional)
Instructions
Roast the Pumpkin:
Preheat oven to 220°C / 430°F (200°C fan).
Line a baking tray with parchment paper.
Peel, deseed, and cut pumpkin into 3cm (1.2″) cubes.
In a bowl, toss pumpkin with olive oil, garlic, salt, and pepper.
Spread on tray in a single layer. Roast for 20 minutes, turn, then roast another 7–10 minutes until golden but not mushy.
Make Lemon Yogurt Sauce:
Mix all sauce ingredients in a bowl. Set aside for 10 minutes to develop flavor.
Toast the Pine Nuts:
Heat a dry skillet over medium-high heat.
Add pine nuts and toast, stirring constantly, until lightly browned and fragrant. Remove from heat.
Assemble the Dish:
Arrange roasted pumpkin on a serving plate.
Drizzle with yogurt sauce and a bit of olive oil.
Sprinkle with sumac, toasted pine nuts, and chopped herbs.
Notes
Works with pumpkin, sweet potato, or butternut squash.
Can be served warm or at room temperature.
Flavor variations:
Greek: Add dill or mint, use oregano.
Indian: Add garam masala or cumin before roasting.
Holiday twist: Use cinnamon, nutmeg, and pomegranate seeds.
Store roasted pumpkin separately and dress when ready to serve. Keeps up to 5 days in fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern, Western
