Savory Roasted Pumpkin with Creamy Yogurt Sauce Pine Nuts
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Author:sophiebennet
Total Time:1 hour
Yield:4 servings 1x
Diet:vegetarian
Description
Savor roasted pumpkin topped with a creamy yogurt sauce crunchy pine nuts Perfect blend of flavors for a delightful dish Enjoy the taste
Ingredients
Scale
1 medium-sized pumpkin (about 2–3 pounds), cut into wedges
3 tablespoons olive oil, plus more for drizzling
Salt and pepper to taste
1 teaspoon smoked paprika for a touch of warmth
1 cup Greek yogurt for a creamy sauce
1 tablespoon lemon juice to brighten the flavors
1 clove garlic, minced, for that aromatic kick
¼ cup pine nuts, toasted to bring out their natural sweetness
Fresh herbs (like parsley or mint) for garnish
Instructions
Preheat your oven to 425°F (220°C).
Cut the pumpkin into wedges and scoop out the seeds if necessary. Drizzle with olive oil and season generously with salt, pepper, and smoked paprika.
Arrange the pumpkin wedges on a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, or until the edges are crisp and caramelized, and the flesh is tender when pierced with a fork.
While the pumpkin is roasting, combine the Greek yogurt, lemon juice, minced garlic, and a pinch of salt in a bowl. Mix well to combine, adjusting the seasoning as necessary for your palate.
In a small skillet over medium heat, toast the pine nuts for about 3-4 minutes, stirring frequently until golden and fragrant.
Once the pumpkin is roasted to perfection, transfer the wedges to a serving platter. Drizzle with the yogurt sauce and sprinkle the toasted pine nuts on top. Garnish with fresh herbs for an added pop of color and flavor.
