Tasty Pumpkin with Yogurt Sauce

This sweet roasted pumpkin topped with tangy lemon yogurt sauce and buttery pine nuts turns a basic veggie into something truly special. When the natural sweetness of pumpkin meets the zesty yogurt, you get a taste combo that'll wow everyone at your table.

I first made this during autumn when my local market had pumpkins everywhere. What began as just trying out a new side dish has now turned into my go-to recipe when friends come over. Everyone always asks how I made it.

Ingredients

• Pumpkin: Keep the skin on and seeds inside, around 1.2kg total. The skin actually helps the flesh caramelize better while cooking
• Extra virgin olive oil: Adds depth and helps create that nice golden finish. Get something good with subtle fruit hints
• Garlic cloves: Brings earthy flavor to the pumpkin and the sauce. Don't even think about using the jarred stuff
• Greek yogurt: Forms the smooth sauce base. Go for whole milk version for the creamiest result
• Fresh lemon juice: Lifts all the flavors. Squeeze it yourself - bottled just won't cut it
• Pine nuts: Give a nice crunch and rich taste. Toast them just before using for best flavor
• Fresh coriander leaves: Add color and fresh taste. Pick bunches that look bright and perky
• Sumac: Brings unexpected tartness and gorgeous color. Find the darkest red powder you can

Step-by-Step Instructions

Ready your pumpkin:

Slice pumpkin into 3cm chunks making sure they're all about the same size so they cook evenly. Don't peel it - the skin helps everything stay together nicely. Mix thoroughly with olive oil, garlic, salt and pepper so each piece gets coated before it goes in the oven.

Cook until golden:

Lay out pumpkin on a lined baking sheet with space between pieces so they brown properly. Bake at 220°C for exactly 20 minutes, then turn each chunk over for even color. Cook another 7 to 10 minutes until they're golden outside but still soft inside.

Mix your sauce:

Stir together Greek yogurt, crushed garlic, fresh lemon juice, olive oil, salt and pepper in a bowl. Keep stirring until it's completely smooth, then let it sit for at least 10 minutes. This waiting time really lets all the flavors come together and the garlic work its magic.

Brown the nuts:

Put a dry pan over medium high heat and let it warm up. Toss in pine nuts and keep them moving constantly so they don't burn. Watch them like a hawk - they'll go from perfect to ruined in seconds. Take them off the heat once they smell nutty and look light gold.

Put it all together:

Stack the cooked pumpkin on a nice plate. Pour the lemony yogurt sauce over everything, letting it run down the sides. Add a little extra olive oil on top for shine. Scatter with the toasted pine nuts, chopped coriander, and a sprinkle of sumac for extra zip and color.

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This dish means a lot to me because it shows how everyday ingredients can turn into something amazing. The first time I served it, my buddy who always hated pumpkin asked for more and wanted to know how to make it. Nothing makes me happier than showing people veggies in a whole new light.

Storage and Make-Ahead Tips

Keep any leftover parts in separate containers for best results. The cooked pumpkin will stay good in the fridge for up to 3 days in a sealed container. Warm it up slowly in a 350°F oven just until it's heated through. The yogurt mix stays fresh for about 2 days when kept cold. Always toast the pine nuts right before you serve to keep them crunchy.

Seasonal Variations

This flexible dish works great with other winter squashes when you can't find pumpkin. Try it with butternut for a bit more sweetness or kabocha for a more nutty flavor. During summer, sweet potatoes make a great stand-in using the same cooking method. Each different veggie brings its own personality to the dish while still working perfectly with the tangy yogurt sauce.

Serving Suggestions

For a fancy dinner, serve this alongside slow-cooked lamb or grilled chicken. The tangy sauce goes really well with rich meats. For a veggie feast, pair it with a filling grain salad and some spiced chickpeas. When using it as a main dish, try adding some protein like roasted chickpeas or crumbled feta cheese on top.

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Every bite gives you the perfect mix of flavors and textures, turning ordinary pumpkin into something that'll steal the show at dinner.

Frequently Asked Questions

→ Can I swap butternut squash for pumpkin?

Absolutely, butternut squash or sweet potatoes make great replacements in this dish. Just use the same weight (around 1.2kg unpeeled) and cook them exactly the same way.

→ What can I use if I don't have pine nuts?

When pine nuts aren't handy or cost too much, try toasted chopped walnuts, thin almond slices, or pumpkin seeds instead. Just toast them the same way until they smell good and turn light brown.

→ How can I make the yogurt sauce without dairy?

For folks avoiding dairy, go with coconut or cashew yogurt. You might need to play around with the lemon juice since plant yogurts can be more or less tangy than regular ones.

→ What's sumac and where do I get it?

Sumac comes from the Middle East and tastes kind of like lemon. You can buy it at food shops that sell global ingredients or sometimes in big grocery stores. If you can't find it, mix some paprika with grated lemon peel, or grab some za'atar blend.

→ Can I make this dish beforehand?

For sure! Cook the pumpkin and mix up the yogurt sauce up to two days early. Keep them apart in the fridge. When you want to eat, warm the pumpkin in your oven at 350°F, then put everything together with the sauce and toppings.

→ What goes well with this dish?

This flexible side tastes great with grilled meats, chicken from the oven, or next to veggie dishes with grains and bread. You can also eat it by itself for a light lunch with some greens on the side.