Description
A cozy roasted pumpkin side dish topped with creamy lemon yogurt and toasted pine nuts. Perfect for fall feasts or weekday dinners!
Ingredients
2.2 lb pumpkin, peeled and cubed
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/3 cup Greek yogurt
1 tbsp lemon juice
2 tbsp pine nuts
Fresh herbs: cilantro, parsley, or mint
Instructions
1. Preheat oven to 430°F (220°C).
2. Toss pumpkin with olive oil, garlic, salt, and pepper.
3. Spread on tray and roast for 25–30 minutes until golden.
4. Mix yogurt, lemon juice, olive oil, and pinch of salt in a bowl.
5. Let yogurt sauce sit 10–15 minutes to develop flavor.
6. Toast pine nuts in a dry skillet until golden.
7. Pile roasted pumpkin onto a serving plate.
8. Drizzle yogurt sauce generously over pumpkin.
9. Sprinkle with toasted pine nuts and fresh herbs.
10. Serve warm, at room temp, or chilled.
Notes
Swap pine nuts for almonds, walnuts, or seeds.
Use butternut squash or sweet potato instead of pumpkin.
Make dairy-free with thick plant-based yogurt.
Add lentils or chickpeas for a heartier dish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 8g
- Sodium: 453mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 2mg