Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Ingredients
Roasted Pumpkin
- 1.2kg / 2.4 lb pumpkin
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Lemon Yogurt Sauce
- 3/4 cup Greek yogurt
- 1/2 small clove garlic
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Sprinkling and garnishes
- 2 tbsp pine nuts
- 2 tbsp fresh coriander/cilantro leaves
- 1/8 tsp sumac
Instructions
- 1
Roasted Pumpkin - Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
- 2
Roasted Pumpkin - Peel, deseed and cut pumpkin into 3cm / 1.2" cubes – see photos in post for how I do it with little effort. You should end up with about 1 kg – enough to fill a tray.
- 3
Roasted Pumpkin - Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
- 4
Roasted Pumpkin - Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape, rather than being a mushy mess.
- 5
Lemon Yogurt Sauce - Mix ingredients then set aside for at least 10 minutes to let the flavours develop.
- 6
Pine Nuts - Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it's got a hint of browning on both sides. Remove from pan.
- 7
Serving - Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
