Description
Roasted pumpkin yogurt sauce with pine nuts is a delightful dish that combines the natural sweetness of pumpkin with the creamy tang of yogurt, enhanced by a zesty yogurt sauce and crunchy pine nuts.
Ingredients
- Fresh pumpkin: 1 medium-sized (about 2-3 pounds)
- Olive oil: 3 tablespoons
- Salt: 1 teaspoon (or to taste)
- Black pepper: 1/2 teaspoon (or to taste)
- Garlic: 3 cloves, minced
- Greek yogurt: 1 cup
- Lemon juice: 2 tablespoons
- Toasted pine nuts: 1/4 cup
Instructions
- Prepare the pumpkin by cutting it in half and scooping out the seeds and stringy insides. Cut into wedges or cubes, about 1-inch thick.
- Preheat the oven to 425°F (220°C). In a large bowl, combine pumpkin pieces with olive oil, salt, black pepper, and minced garlic. Toss to coat and spread on a baking sheet. Roast for 25-30 minutes, turning halfway through.
- While the pumpkin roasts, mix Greek yogurt and lemon juice in a small bowl. Season with salt to taste and stir until smooth.
- Toast the pine nuts in a small skillet over medium heat for about 3-5 minutes, stirring frequently until golden brown.
- Once the pumpkin is roasted, arrange it on a serving platter, drizzle with yogurt sauce, and sprinkle with toasted pine nuts.
Notes
- Choose a medium-sized pumpkin with firm skin for the best flavor.
- Adjust the flavor profile by adding red pepper flakes or fresh herbs.
- Store leftover sauce in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: roasted pumpkin, yogurt sauce, pine nuts, healthy sauce, fall recipes