Recipes

ROASTED PUMPKIN WITH YOGHURT SAUCE AND PINE NUTS

Posted On: 2025-06-06 12:57:36

Ingredients:

Roasted Pumpkin:

1.2kg pumpkin , skin on seeds in weight (or butternut squash or sweet potato)

2 tbsp extra virgin olive oil

1 garlic clove , finely minced using garlic press

1/2 tsp each salt and pepper

Lemon Yoghurt Sauce:

3/4 cup Greek yoghurt (or other plain, non sweet yogurt)

1/2 small garlic clove , finely minced using garlic press

1 tbsp lemon juice

1 tbsp extra virgin olive oil

1/4 tsp each salt and pepper

Sprinkling and garnishes:

2 tbsp pine nuts (or other nuts of choice)

2 tbsp fresh coriander/cilantro leaves , roughly chopped (or parsley)

1/8 tsp sumac (or paprika or other theme appropriate spice)

Instructions:

Roasted Pumpkin:

Preheat oven to 220°C (200°C fan).

Line a tray with baking/parchment paper.

Peel, deseed and cut pumpkin into 3cm / 1.2" cubes.

Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well.

Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape.

Lemon Yoghurt Sauce:

Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Pine Nuts:

Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it's got a hint of browning on both sides. Remove from pan.

Serving:

Pile the pumpkin in a mound on a plate. Drizzle over yoghurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.

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