Roasted Pumpkin Lemon Yogurt Pine (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
1.2 kg pumpkin, skin removed, seeds discarded, cut into 3 cm cubes (alternatively, use 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 freshly squeezed lemon juice
09 -
1 tablespoon extra virgin olive oil
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon black pepper
→ Toppings and Garnish
12 -
2 tablespoons pine nuts or other nuts of choice
13 -
2 tablespoons fresh coriander leaves, roughly chopped (or parsley)
14 -
0.125 teaspoon sumac or suitable substitute such as paprika
# Instructions:
01 -
Preheat oven to 220°C (200°C fan). Line a baking tray with parchment paper.
02 -
Peel pumpkin, discard seeds, and cut into 3 cm cubes. Place in a large bowl.
03 -
Add minced garlic, salt, pepper, and olive oil to pumpkin. Toss thoroughly to ensure even coating.
04 -
Spread cubes in a single layer on prepared tray. Roast in the oven for 20 minutes, then turn pieces and continue roasting for 7 to 10 minutes until lightly browned and tender but still retaining shape.
05 -
Combine yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Stir and set aside for at least 10 minutes to allow flavors to develop.
06 -
Heat a dry skillet over medium-high heat. Add pine nuts and cook, shaking or stirring often, until golden and fragrant. Immediately remove from pan.
07 -
Arrange roasted pumpkin on a serving plate. Drizzle lemon yogurt sauce and a little olive oil over. Sprinkle with sumac, toasted pine nuts, and chopped coriander.
08 -
Serve immediately while warm, or allow pumpkin to cool to room temperature before dressing and garnishing if preferred.
# Notes:
01 -
Pumpkin can be prepared in advance and gently reheated or dressed at room temperature for warmer months.