Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a delightful autumn dish that balances the sweetness of caramelized pumpkin with the creaminess of tangy yogurt sauce. Finished with crunchy toasted pine nuts, this recipe is not only easy to prepare but also makes for a stunning centerpiece at any gathering. Perfect as an appetizer or side dish, it captures the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Autumn/Fall
Ingredients
Scale
- 1 small sugar pumpkin (about 2 pounds)
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 cup full-fat Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ¼ cup pine nuts, toasted
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half, scoop out seeds, and slice into wedges. Toss with olive oil, salt, and pepper.
- Arrange pumpkin on the baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized.
- In a bowl, mix Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth.
- Toast pine nuts in a dry skillet over medium heat for about 3-5 minutes until golden brown.
- Serve roasted pumpkin drizzled with yogurt sauce and topped with pine nuts.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - For added flavor, sprinkle cinnamon or nutmeg on the pumpkin before roasting. - Substitute pine nuts with walnuts or almonds for a different texture. - Store leftovers in an airtight container in the fridge for up to three days.