Pumpkin with Lemon Yogurt (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
1.2kg whole pumpkin (weight includes seeds)
02 -
2 tbsp olive oil, extra virgin
03 -
1 garlic clove, crushed fine
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 fine
08 -
1 tbsp fresh lemon juice
09 -
1 tbsp olive oil, extra virgin
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 (or 200°C fan-forced). Put some baking paper on a tray.
02 -
Cut the skin off, take out the seeds and chop pumpkin into 3cm chunks. You'll get about 1kg, just enough to fill your tray.
03 -
Toss the pumpkin in a bowl with oil, garlic, salt and pepper. Make sure everything's coated well using a rubber spatula.
04 -
Lay the pieces out on your tray. Cook for 20 minutes, flip them over, then cook another 7-10 minutes until they're golden but still firm.
05 -
Stir all the sauce stuff together and let it sit for at least 10 minutes so flavors can mix properly.
06 -
Warm up a skillet (don't add oil). Throw in pine nuts and stir them around until they smell good and turn slightly brown. Take them off the heat.
07 -
Stack the pumpkin on a plate. Pour yogurt sauce over it, add a tiny bit more oil, then sprinkle with the sumac, pine nuts and cilantro.
# Notes:
01 -
Tastes great with hot or warm pumpkin, but you can also enjoy it at room temp on hot days. Just let the pumpkin cool down and add toppings right before you serve.
02 -
You can swap the pumpkin for butternut squash or sweet potato if you want.