Description

This roasted pumpkin with lemon yogurt and pine nuts recipe is a seasonal side dish that blends sweet, savory, and tangy flavors with creamy Greek yogurt and toasted pine nuts. A perfect fall dish, it’s vegetarian, gluten-free, and bursting with warmth and freshness.

Ingredients

400g pumpkin or squash, sliced into wedges

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup Greek yogurt

1 teaspoon lemon zest

1 tablespoon lemon juice

1 garlic clove, grated

3 tablespoons pine nuts

2 tablespoons chopped parsley or mint

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Instructions

1. Preheat oven to 400°F (200°C). Slice pumpkin into wedges or cubes and remove seeds.

2. Arrange pumpkin on a baking sheet. Drizzle with olive oil and season with salt and pepper.

3. Roast for 30 to 40 minutes, flipping once, until golden and tender.

4. In a small bowl, combine Greek yogurt, lemon zest, lemon juice, grated garlic, and a pinch of salt. Mix well and set aside.

5. Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant.

6. On a serving platter, spread lemon yogurt. Top with roasted pumpkin, toasted pine nuts, and chopped herbs. Serve warm or at room temperature.

Notes

Choose a dense-flesh pumpkin like sugar pumpkin or kabocha for best flavor.

Make the yogurt mix ahead and chill to deepen the flavor.

Toast pine nuts fresh for maximum crunch and aroma.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (1/4 recipe)
Calories: 210
Sugar: 5g
Sodium: 240mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 6g
Cholesterol: 5mg