Roasted Pumpkin Yogurt Pine Nuts (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
1.2 kg pumpkin, skin on, seeds in (alternatively, butternut squash or sweet potato)
02 -
2 tablespoons extra virgin olive oil
03 -
1 garlic clove, finely minced
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon black pepper
→ Lemon Yogurt Sauce
06 -
180 ml Greek yogurt (or plain, unsweetened yogurt)
07 -
0.5 small garlic clove, finely minced
08 -
1 tablespoon lemon juice
09 -
1 tablespoon extra virgin olive oil
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon black pepper
→ Garnish
12 -
2 tablespoons pine nuts (or alternative nuts of choice)
13 -
2 tablespoons fresh coriander (cilantro) leaves, roughly chopped (or parsley)
14 -
0.125 teaspoon sumac (or paprika or theme-appropriate spice)
# Instructions:
01 -
Preheat oven to 220°C (200°C fan-forced). Line a baking tray with parchment paper.
02 -
Peel, deseed, and cut pumpkin into approximately 3 cm cubes. You should yield around 1 kg of pumpkin pieces.
03 -
Place pumpkin cubes in a large bowl. Add minced garlic, salt, pepper, and extra virgin olive oil. Toss thoroughly using a rubber spatula to coat evenly.
04 -
Arrange seasoned pumpkin in a single layer on the prepared tray. Roast for 20 minutes, then turn pieces and continue roasting for 7–10 minutes until golden and just tender.
05 -
In a small bowl, combine yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well and set aside for at least 10 minutes to allow flavors to develop.
06 -
Preheat a skillet over medium-high heat with no oil. Add pine nuts and toast, stirring regularly, until aromatic and lightly browned. Remove from pan immediately to prevent burning.
07 -
Mound roasted pumpkin onto a serving plate. Drizzle with lemon yogurt sauce and an extra splash of olive oil. Sprinkle with sumac, toasted pine nuts, and chopped coriander.
# Notes:
01 -
Serve pumpkin hot, warm, or at room temperature. For summer, cool the pumpkin and add sauce and garnishes just before serving.