Description
A vibrant and comforting dish featuring golden, caramelized roasted pumpkin cubes infused with warm spices and olive oil, complemented by a creamy, tangy lemony yogurt sauce. Toasted pine nuts add a delightful crunch, and fresh parsley provides a bright finish. This recipe balances warmth and freshness, making it a perfect side dish or a light vegetarian main.
Ingredients
Scale
- 1 medium pumpkin (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup full-fat Greek yogurt
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- 3 tablespoons pine nuts
- 2 tablespoons chopped fresh parsley
- Extra drizzle of olive oil (optional)
- Cracked black pepper, to finish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the pumpkin is tender and caramelized, flipping halfway through.
- While the pumpkin is roasting, prepare the lemon yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, 1 tablespoon olive oil, and salt until smooth.
- In a small skillet over medium-low heat, toast the pine nuts until golden brown and fragrant, stirring frequently. Watch them closely as they can burn quickly.
- To assemble the dish, arrange the roasted pumpkin on a serving platter.
- Drizzle the lemon yogurt sauce generously over the roasted pumpkin.
- Sprinkle the toasted pine nuts and chopped fresh parsley over the top.
- Finish with an optional extra drizzle of olive oil and cracked black pepper, if desired. Serve warm or at room temperature.
Notes
- Using pre-cut pumpkin can save preparation time.
- Ensure pumpkin cubes are cut into uniform sizes for even cooking.
- Pat pumpkin cubes dry before roasting to encourage caramelization.
- Toast pine nuts gently to prevent burning.
- Full-fat Greek yogurt provides the creamiest sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 250-300
- Sugar: Approx. 10-15g
- Sodium: Approx. 200-300mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 3-5g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 4-6g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 10-15mg