Description
A cozy fall dish featuring sweet roasted pumpkin topped with tangy garlic yogurt sauce, toasted pine nuts, and fresh herbs. Simple yet elegant, it works as a side or a light vegetarian main.
Ingredients
4 cups pumpkin, peeled and cut into wedges or cubes
2 tablespoons olive oil (for roasting)
Salt and pepper to taste
1/2 teaspoon ground cumin or cinnamon (optional)
1 cup full-fat plain yogurt (or Greek yogurt)
1 tablespoon lemon juice
1 clove garlic, minced or grated
1 teaspoon olive oil (for yogurt sauce)
1/4 cup pine nuts
2 tablespoons fresh parsley, mint, or dill, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin with olive oil, salt, pepper, and cumin or cinnamon if using. Spread on a baking sheet and roast for 30–35 minutes, flipping once, until golden and tender.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside.
- In a small bowl, mix yogurt with lemon juice, garlic, salt, and a drizzle of olive oil. Chill until ready to serve.
- Arrange roasted pumpkin on a serving platter, drizzle with yogurt sauce, and top with toasted pine nuts and fresh herbs.
Notes
Substitute pumpkin with butternut squash or kabocha.
Add pomegranate molasses or sumac for a Middle Eastern twist.
Mix tahini into yogurt sauce for a richer flavor.
Pair with lentils or chickpeas for added protein.
Use plant-based yogurt for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side serving
- Calories: 240
- Sugar: 6g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg