Roasted Pumpkin with Yogurt Sauce and Pine Nuts

 Why You’ll Love This Recipe

• Simple Preparation: With straightforward ingredients and easy steps, this dish is perfect for both novice and experienced cooks.
• Versatile Side Dish: Pairs well with a variety of main courses, from roasted meats to vegetarian options.
• Flavorful and Nutritious: Combines the health benefits of pumpkin with the protein of yogurt and healthy fats from pine nuts.
• Elegant Presentation: The vibrant colors and appealing presentation make it suitable for special occasions and everyday meals alike.

Ingredients

• 1.2 kg (2.4 lbs) pumpkin (such as butternut or Kent), unpeeled, deseeded, cut into 3 cm (1.2 inch) cubes
• 3 tablespoons olive oil
• 1 garlic clove, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Yogurt Sauce:

• 3/4 cup Greek yogurt
• 1/2 small garlic clove, finely minced
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Garnish:

• 2 tablespoons pine nuts
• 2 tablespoons fresh coriander (cilantro) leaves, roughly chopped
• 1/8 teaspoon sumac or paprika (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (400°F) for a fan-forced oven.
2. Prepare Pumpkin: Place the pumpkin cubes in a large mixing bowl. Add olive oil, minced garlic, salt, and pepper. Toss until evenly coated.
3. Roast Pumpkin: Spread the seasoned pumpkin cubes on a baking tray lined with parchment paper in a single layer. Roast for 20 minutes, then remove from the oven, turn the pieces, and roast for an additional 7–10 minutes until tender and golden.
4. Prepare Yogurt Sauce: While the pumpkin is roasting, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk until smooth and set aside for at least 10 minutes to allow the flavors to meld.
5. Toast Pine Nuts: Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 2–3 minutes. Be careful not to burn them. Remove from the skillet and set aside.
6. Assemble Dish: Arrange the roasted pumpkin on a serving plate. Drizzle the yogurt sauce over the top, then sprinkle with toasted pine nuts and chopped coriander. If desired, dust with sumac or paprika for added color and flavor.
7. Serve: Serve warm as a side dish or light main course.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Variations

• Alternative Vegetables: Substitute pumpkin with butternut squash or sweet potatoes for a different flavor profile.
• Different Nuts: Replace pine nuts with toasted almonds, walnuts, or pecans to vary the texture and taste.
• Herb Substitutions: Use fresh parsley or mint instead of coriander for a different herbal note.
• Spice Adjustments: Add a pinch of chili flakes to the yogurt sauce for a spicy kick.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the roasted pumpkin in a preheated oven at 180°C (350°F) until warmed through. The yogurt sauce can be stored separately for up to 2 days in the refrigerator.

FAQs

1. Can I use a different type of squash instead of pumpkin?

Yes, butternut squash or acorn squash can be used as substitutes for pumpkin in this recipe.

2. Is it necessary to peel the pumpkin before roasting?

Peeling is optional; the skin becomes tender when roasted and is edible.

3. Can I make the yogurt sauce ahead of time?

Yes, the yogurt sauce can be prepared up to 2 days in advance and stored in the refrigerator.

4. What can I use instead of pine nuts?

Toasted almonds, walnuts, or pecans are good alternatives to pine nuts.

5. How can I make this dish vegan?

Use a plant-based yogurt alternative to make the dish vegan-friendly.

6. Can I add spices to the pumpkin before roasting?

Yes, adding spices like cumin or paprika can enhance the flavor of the roasted pumpkin.

7. How do I prevent the pine nuts from burning while toasting?

Toast pine nuts over medium heat and stir frequently to ensure even browning without burning.

8. Can I serve this dish cold?

While best served warm, it can also be enjoyed at room temperature or chilled.

9. What main courses pair well with this side dish?

It complements roasted meats, grilled fish, or can be served as part of a vegetarian meal.

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

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• Author: Isabella
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

This Roasted Pumpkin with Yogurt Sauce and Pine Nuts recipe brings together the natural sweetness of roasted pumpkin, a tangy yogurt dressing, and the crunch of toasted pine nuts. Perfect as a versatile side dish or a light main course, this dish offers an elegant presentation and a delightful combination of flavors for any occasion.

 

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Ingredients

• Pumpkin:
  • 1.2 kg (2.4 lbs) pumpkin (butternut or Kent), unpeeled, deseeded, cut into 3 cm (1.2-inch) cubes
  • 3 tbsp olive oil
  • 1 garlic clove, finely minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• Yogurt Sauce:
  • 3/4 cup Greek yogurt
  • 1/2 small garlic clove, finely minced
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• Garnish:
  • 2 tbsp pine nuts
  • 2 tbsp fresh coriander (cilantro) leaves, roughly chopped
  • 1/8 tsp sumac or paprika (optional)

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Instructions

• Preheat Oven:
  Preheat the oven to 220°C (430°F) or 200°C (400°F) for fan-forced.
• Prepare Pumpkin:
  In a mixing bowl, combine pumpkin cubes, olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
• Roast Pumpkin:
  Spread seasoned pumpkin on a parchment-lined baking tray. Roast for 20 minutes, flip the pieces, and roast another 7–10 minutes until golden and tender.
• Prepare Yogurt Sauce:
  In a bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Allow resting for 10 minutes.
• Toast Pine Nuts:
  Heat a dry skillet over medium heat. Toast pine nuts for 2–3 minutes, stirring frequently, until golden.
• Assemble Dish:
  Arrange roasted pumpkin on a serving plate. Drizzle with yogurt sauce, sprinkle with toasted pine nuts and coriander, and dust with sumac or paprika if desired.
• Serve:
  Serve warm as a side or light main course.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Store yogurt sauce separately.
• Reheating: Warm pumpkin in a 180°C (350°F) oven.
• Customization: Substitute pine nuts with almonds or walnuts, and coriander with parsley or mint for variation.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean