Ingredients
Roasted Pumpkin
- 3 cups pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
Yogurt Sauce
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
Toppings & Garnish
- 2 tbsp pine nuts, toasted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the pumpkin, ensuring it reaches the optimal temperature to caramelize and soften the squash.
- Prepare the Pumpkin: In a large bowl, toss the peeled and cubed pumpkin with olive oil, paprika, cumin, salt, and pepper until all pieces are evenly coated with the spices and oil.
- Roast the Pumpkin: Spread the seasoned pumpkin cubes in a single layer on a baking sheet. Place in the preheated oven and roast for 25 to 30 minutes, or until the pumpkin is tender and slightly caramelized on the edges.
- Make the Yogurt Sauce: While the pumpkin roasts, combine plain yogurt, minced garlic, and lemon juice in a small bowl. Mix well to create a creamy and tangy sauce.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 2 to 3 minutes, stirring frequently to prevent burning.
- Assemble the Dish: Arrange the roasted pumpkin on a serving platter. Spoon the yogurt sauce evenly over the warm pumpkin cubes.
- Garnish and Serve: Sprinkle the toasted pine nuts and chopped fresh parsley on top. Serve the dish warm or at room temperature for best flavor.
Notes
- You can substitute pumpkin with butternut squash if preferred for a slightly sweeter flavor.
- For added sweetness and texture, drizzle a little honey or scatter pomegranate seeds over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean / Middle Eastern
- Diet: Vegetarian
