Description
A delightful recipe for roasted pumpkin served with a creamy yogurt sauce and topped with toasted pine nuts.
Ingredients
Scale
- 2 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup pine nuts, toasted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the pumpkin cubes with olive oil, salt, black pepper, cumin, and paprika until evenly coated.
- Spread the seasoned pumpkin on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly browned, stirring halfway through.
- While the pumpkin is roasting, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl.
- Once the pumpkin is done, remove it from the oven and let it cool slightly.
- To serve, place the roasted pumpkin on a serving platter, drizzle the yogurt sauce over the top, and sprinkle with toasted pine nuts and chopped parsley.
Notes
- For added flavor, try adding a pinch of cayenne pepper to the yogurt sauce for a spicy kick.
- You can substitute the pine nuts with toasted walnuts or almonds for a different nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg