Description
Roasted pumpkin served with a tangy yogurt sauce and toasted pine nuts, creating a delicious, hearty, and healthy vegetarian side dish with Middle Eastern flavors.
Ingredients
Units
Scale
- 1.2 kg pumpkin (with skin)
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup Greek yogurt
- 1/2 small garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil (for sauce)
- 2 tbsp pine nuts
- 2 tbsp fresh cilantro or parsley, chopped
- 1/8 tsp sumac (optional)
Instructions
- Preheat oven to 220°C (200°C fan). Line a baking tray with parchment paper.
- Cut pumpkin into 3 cm cubes, optionally peel and deseed.
- Toss pumpkin with olive oil, garlic, salt, and pepper in a bowl.
- Spread on tray and roast for 20 minutes. Flip and roast another 7-10 minutes until golden and tender.
- Mix yogurt, minced garlic, lemon juice, olive oil, salt, and pepper for the sauce. Let rest 10 minutes.
- Toast pine nuts in a dry skillet until golden and aromatic.
- Plate roasted pumpkin, drizzle with yogurt sauce, top with pine nuts, chopped herbs, and optional sumac.
- Serve warm or at room temperature.
Notes
- Butternut squash or sweet potatoes can be used instead of pumpkin.
- For best results, ensure the oven is fully preheated.
- Sumac gives a tart kick, but paprika or herbs are good substitutes.
- Customize seasoning to match themes like Mediterranean or festive holiday flavors.
- Keep sauce and roasted pumpkin separate if storing; combine before serving.
Nutrition
- Serving Size: 250 g
- Calories: 216
- Sugar: 8 g
- Sodium: 453 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 2 mg