Description
A delightful medley of roasted pumpkin, zesty lemon yogurt sauce, and crunchy pine nuts, perfect for autumn.
Ingredients
Scale
- 1 medium pumpkin (approximately 4–5 pounds)
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- ½ cup pine nuts
- 1 cup plain Greek yogurt
- Juice and zest of 1 lemon
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- Fresh herbs for garnish (like parsley or thyme)
Instructions
- Preheat your oven to 400°F (200°C). Wash the pumpkin, slice it in half, and scoop out the seeds. Cut the pumpkin into wedges, about 1 inch thick.
- Toss the pumpkin wedges with olive oil, salt, and pepper until they’re well coated. Spread the wedges out on a lined baking sheet.
- Roast the pumpkin for about 30-40 minutes, or until it becomes tender. Turn them halfway through for even roasting.
- Prepare the lemon yogurt sauce by mixing Greek yogurt, lemon juice, lemon zest, and honey (if using) in a bowl. Whip until smooth.
- Toast the pine nuts in a small skillet over medium heat for about 3-5 minutes until golden and fragrant.
- Serve the warm pumpkin drizzled with lemon yogurt sauce and topped with the toasted pine nuts.
Notes
For a dairy-free option, use coconut yogurt. Butternut squash can substitute for pumpkin.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg