Ingredients
-
For the Roasted Pumpkin:– 1 small to medium pumpkin (about 2-3 pounds), peeled and cut into wedges– 2 tablespoons olive oil– Salt and pepper to taste– 1/4 teaspoon ground cinnamon (optional)For the Lemon Yogurt Sauce:– 1 cup plain Greek yogurt– Zest and juice of 1 lemon– 1 tablespoon honey or maple syrup (optional)– Salt and pepper to tasteFor Garnish:– 1/4 cup pine nuts (toasted)– Fresh herbs (e.g., parsley, cilantro, or mint), chopped
Instructions
1. Preheat the Oven:
– Preheat your oven to 400°F (200°C).
2. Prepare the Pumpkin:
– In a large bowl, toss the pumpkin wedges with olive oil, salt, pepper, and ground cinnamon (if using). Ensure they are well coated.
3. Roast the Pumpkin:
– Spread the pumpkin wedges in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
4. Make the Lemon Yogurt Sauce:
– While the pumpkin is roasting, in a small bowl, mix together the Greek yogurt, lemon zest, lemon juice, honey or maple syrup (if using), and salt and pepper to taste. Adjust seasoning as needed.
5. Toast the Pine Nuts:
– In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
6. Assemble the Dish:
– Once the pumpkin is roasted, transfer it to a serving platter. Drizzle the lemon yogurt sauce over the top, and sprinkle with toasted pine nuts and fresh herbs.
7. Serve:
– This dish can be served hot, warm, or at room temperature. Enjoy as a side dish or as part of a salad spread!
– This dish can be served hot, warm, or at room temperature. Enjoy as a side dish or as part of a salad spread!
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 216cal
- Sugar: 8g
- Sodium: 453mg
- Fat: 14g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 2mg