Description
Silky pumpkin lemon yogurt drizzled with toasted pinenuts brings Mediterranean sunshine to your plate. Creamy textures and tangy notes dance together, creating a sophisticated appetizer or light lunch that connects seasonal comfort with bright, refreshing flavors.
Ingredients
Scale
Roasted Pumpkin:
- 1.2 kilograms (2.6 pounds) pumpkin, skin on (seeds in weight)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Yogurt Sauce:
- 3/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/2 small garlic clove, finely minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Garnishes:
- 2 tablespoons pine nuts
- 2 tablespoons fresh coriander/cilantro leaves, roughly chopped
- 1/8 teaspoon sumac
Instructions
- Preheat the oven to 220C/430F (200C fan) and line a baking tray with parchment paper for optimal roasting conditions.
- Carefully remove pumpkin skin, extract seeds, and slice into uniform 3cm cubes to ensure even cooking.
- Transfer pumpkin cubes to a mixing bowl, incorporate minced garlic, season with salt and pepper, then coat thoroughly with olive oil using a rubber spatula.
- Distribute seasoned pumpkin pieces evenly across the prepared tray, creating a single layer for consistent roasting.
- Roast pumpkin for 20 minutes, then flip pieces to promote balanced caramelization and continue roasting for an additional 7-10 minutes until edges turn golden and texture remains firm.
- Simultaneously prepare yogurt sauce by combining ingredients, allowing flavors to meld for at least 10 minutes.
- Toast pine nuts in a dry skillet over medium-high heat, stirring frequently until fragrant and lightly browned, then remove from pan.
- Artfully arrange roasted pumpkin on a serving plate, generously drizzle with yogurt sauce and a touch of olive oil.
- Finish by sprinkling toasted pine nuts, sumac, and fresh coriander over the dish for vibrant flavor and visual appeal.
Notes
- Choose firm, deep-orange squash like butternut or kabocha for the most robust flavor and creamy texture when roasted.
- Ensure uniform 3cm cubes for even cooking and attractive presentation, preventing some pieces from burning while others remain undercooked.
- Massage oil and spices thoroughly into pumpkin pieces to guarantee maximum flavor absorption and consistent caramelization during roasting.
- Replace dairy yogurt with coconut or almond yogurt for vegan option, maintaining the creamy sauce’s tangy profile while accommodating plant-based diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg