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Roasted pumpkin with a tangy lemon yogurt sauce and toasted pine nuts has quickly become my go to side for cozy autumn nights or sunny backyard lunches. The combination of silky squash with a sharp yogurt drizzle feels sophisticated yet is simple enough for any day of the week. My family can never resist picking golden pumpkin pieces straight from the tray before I even get to plate them up
When I first roasted pumpkin with this yogurt sauce I was chasing a memory of a dish from a favorite cafe. Now it is a regular centerpiece at family gatherings where the bowl is always wiped clean
Ingredients
- Pumpkin or butternut squash or sweet potato: You want one about two kilos in total weight with firm unblemished skin A fresher pumpkin will feel solid and heavy for its size
- Extra virgin olive oil: Use a high quality oil for the best rich taste and velvety texture
- Garlic: Freshly pressed garlic infuses both pumpkin and yogurt sauce for bold flavor
- Salt and pepper: Season generously so you bring out every note of sweetness
- Greek yogurt: Opt for full fat plain Greek yogurt for creamy body and just the right tang
- Lemon juice: Freshly squeezed if possible It brightens the sauce
- Pine nuts: Choose fragrant pale nuts over darker ones and toast them just before serving for crunch
- Coriander or parsley: Fresh leaves chopped just before serving give a pop of color and herby lift
- Sumac or paprika: A tart spice like sumac or a sweet gentle paprika works just as well for a beautiful finish
Step-by-Step Instructions
- Prepare and roast pumpkin:
- Carefully peel and deseed your pumpkin using a sturdy knife Try to cut it into even cubes about three centimeters on each side Even sizing helps everything roast at the same rate Toss the pumpkin in a large bowl with minced garlic salt pepper and olive oil Use your hands or a spatula to coat every piece thoroughly Spread in a single layer on a parchment lined baking tray Slide into a preheated oven at two hundred twenty degrees celsius and roast for twenty minutes Turn the pieces over with a spatula so all sides get a chance to caramelize Roast for about ten more minutes until the pumpkin is burnished at the edges but holds its shape
- Make the lemon yogurt sauce:
- In a small bowl combine Greek yogurt finely pressed garlic lemon juice extra virgin olive oil and a little salt and pepper Stir well until the sauce is smooth and creamy Set aside for at least ten minutes This gives the flavors time to blend into a mellow tangy drizzle
- Toast pine nuts:
- Heat a small skillet over medium high with no oil Add pine nuts and shake or stir constantly Never walk away as pine nuts can burn in seconds Toast until golden and fragrant then transfer to a cool plate right away
- Assemble and garnish:
- Pile warm roast pumpkin onto your chosen platter letting any crispy bits tumble on top Spoon the lemon yogurt sauce over in generous ribbons Drizzle a little more olive oil Sprinkle toasted pine nuts over everything along with herbs and your spice of choice sumac or paprika Serve right away or let it come to room temperature before serving
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My favorite part about this recipe is the vibrant yogurt sauce The way lemon and garlic mingle with cooling yogurt always reminds me of lively family lunches in the garden My kids often sneak an extra drizzle on their plates
Storage Tips
Leftover roasted pumpkin keeps well covered in the refrigerator for up to four days Store lemon yogurt sauce separately in a sealed jar and add fresh herbs just before serving To reheat spread pumpkin on a baking tray and warm in an oven at moderate heat until just hot
Ingredient Substitutions
You can swap butternut squash or even sweet potato for pumpkin as both roast up sweet and caramelized No pine nuts Try chopped pecans or slivered almonds For a dairy free twist use coconut yogurt and skip the sauce for a zesty vinaigrette
Serving Suggestions
This dish stands on its own as a main course with crusty bread and a leafy salad It works well as a side for roast chicken or grilled meats In summer it is wonderful piled high with extra herbs and fresh pomegranate seeds for a cooling vegetarian lunch
Cultural and Historical Context
Roasted pumpkin is loved across the Mediterranean and Middle East where vibrant sauces and toasted nuts are everyday staples Lemon yogurt sauce is inspired by the classic cooling sides found throughout those cuisines making the dish familiar yet fresh on any table
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Frequently Asked Questions
- → What type of pumpkin works best?
Firm-fleshed varieties like butternut squash or sweet potato also roast well. Choose one with a sweet, dense texture.
- → Can the yogurt sauce be prepared ahead?
Yes, the lemon yogurt sauce can be mixed in advance and refrigerated. Let it sit for at least 10 minutes for best flavor.
- → How do you toast pine nuts properly?
Gently heat pine nuts in a dry skillet over medium-high, stirring often until fragrant and golden. Watch closely to prevent burning.
- → Is this dish best served hot or cold?
It’s delicious served hot or warm, but also holds up well at room temperature—perfect for making ahead or picnics.
- → What herbs complement the flavors?
Fresh coriander or parsley adds brightness. Experiment with other sprigs like mint for a different twist.