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–+ servings
Patricia

Roasted Pumpkin with Yogurt Sauce and Pine Nuts: A Delightful Recipe!

A delightful recipe for roasted pumpkin served with a creamy yogurt sauce and topped with toasted pine nuts.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the pumpkin cubes with olive oil, salt, black pepper, cumin, and paprika until evenly coated.
  3. 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.
  4. 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.
  5. Once the pumpkin is done, remove it from the oven and let it cool slightly.
  6. 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.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 5mgSodium: 300mgFiber: 3gSugar: 3g

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.

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