Roasted Pumpkin Lemon Yogurt (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
1.2kg / 2.4 lb pumpkin, skin on seeds in weight (or butternut squash or sweet potato)
02 -
2 tbsp extra virgin olive oil
03 -
1 garlic clove, finely minced using garlic press
04 -
1/2 tsp salt
05 -
1/2 tsp pepper
→ Lemon Yogurt Sauce
06 -
3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
07 -
1/2 small garlic clove, finely minced using garlic press
08 -
1 tbsp lemon juice
09 -
1 tbsp extra virgin olive oil
10 -
1/4 tsp salt
11 -
1/4 tsp pepper
→ Sprinkling and Garnishes
12 -
2 tbsp pine nuts (or other nuts of choice)
13 -
2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
14 -
1/8 tsp sumac (paprika or other spice)
# Instructions:
01 -
Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
02 -
Peel, deseed, and cut pumpkin into 3cm (1.2") cubes. You should end up with about 1 kg to fill a tray.
03 -
Place pumpkin in a bowl. Add garlic, salt, pepper, and olive oil. Toss well using a rubber spatula. Spread on the tray and roast for 20 minutes. Turn pumpkin pieces, then roast for an additional 7 to 10 minutes until nicely colored but still firm.
04 -
Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper. Set aside for at least 10 minutes to allow the flavors to develop.
05 -
Preheat a skillet over medium-high heat (no oil). Add pine nuts and cook, stirring regularly, until lightly browned and aromatic.
06 -
Pile roasted pumpkin on a plate. Drizzle with yogurt sauce and a little olive oil. Sprinkle with sumac, pine nuts, and coriander. Serve warm or at room temperature.
# Notes:
01 -
Pumpkin can be substituted with butternut squash or sweet potato.
02 -
Dish pairs well with most Western, Mediterranean, and Middle Eastern main courses.