Pumpkin with Lemon Yogurt (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
1.2kg whole pumpkin (weight includes seeds)
02 -
2 tbsp good quality olive oil
03 -
1 garlic clove, crushed finely
04 -
1/2 tsp salt
05 -
1/2 tsp pepper
→ Lemon Yogurt Sauce
06 -
3/4 cup Greek yogurt
07 -
1/2 small garlic clove, crushed finely
08 -
1 tbsp fresh lemon juice
09 -
1 tbsp good quality olive oil
10 -
1/4 tsp salt
11 -
1/4 tsp pepper
→ Garnishes
12 -
2 tbsp pine nuts
13 -
2 tbsp chopped fresh cilantro leaves
14 -
1/8 tsp sumac
# Instructions:
01 -
Get your oven hot at 220°C/430°F (200°C fan). Put some baking paper on a tray.
02 -
Take off the skin, scoop out seeds and chop pumpkin into 3cm chunks. You'll get about 1kg, just enough to fill your tray.
03 -
Toss pumpkin chunks in a bowl with the garlic, salt, pepper and oil using a rubber spatula until well coated.
04 -
Lay pumpkin pieces on the tray. Cook for 20 minutes. Flip the pieces over and cook another 7 to 10 minutes until they're golden but still firm.
05 -
Combine all the Lemon Yogurt Sauce stuff and let it sit for at least 10 minutes so flavors can blend together.
06 -
Heat up a dry skillet on medium-high. Toss in pine nuts and stir often until they smell nutty and show a bit of color. Take them out right away.
07 -
Stack the pumpkin on a plate. Pour yogurt sauce on top, add a tiny bit more oil, then scatter sumac, pine nuts and cilantro over everything.
# Notes:
01 -
Serve the pumpkin warm for best results, though it's also tasty at room temp on hot days. Just let pumpkin cool down and add toppings right before eating.
02 -
You can swap in butternut squash or sweet potato if you don't have pumpkin.