Description
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a vibrant dish that embodies the flavors of autumn. The natural sweetness of roasted pumpkin is beautifully complemented by a tangy lemon yogurt sauce and the satisfying crunch of toasted pine nuts. This recipe not only delivers on taste but also offers a stunning presentation, making it perfect for gatherings or as a light meal. With its rich nutrients and probiotics, it’s an excellent choice for anyone seeking healthy eating options while celebrating seasonal ingredients.
Ingredients
2 pounds sugar pumpkin
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
? teaspoon ground cinnamon
Juice and zest of 1 lemon
1 cup plain Greek yogurt
? cup pine nuts
Instructions
Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
Clean and slice the pumpkin into wedges; remove seeds.
Toss pumpkin pieces in olive oil, salt, and cinnamon, then spread them on the baking sheet.
Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
While roasting, mix Greek yogurt, lemon juice, zest, and salt in a bowl to create the sauce.
Toast pine nuts in a skillet over medium heat until golden brown.
Serve roasted pumpkin drizzled with lemon yogurt sauce and topped with toasted pine nuts.
Notes
Feel free to experiment with different squash varieties like butternut or acorn squash for unique flavors.
For added depth, consider incorporating herbs like thyme or rosemary into your seasoning mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g