Roasted Pumpkin with Lemon Yogurt (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
1.2kg pumpkin, skin on (seeds in weight)
02 -
2 tbsp extra virgin olive oil
03 -
1 garlic clove, finely minced
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, finely minced
08 -
1 tbsp lemon juice
09 -
1 tbsp extra virgin olive oil
10 -
1/4 tsp salt
11 -
1/4 tsp pepper
→ Garnishes
12 -
2 tbsp pine nuts
13 -
2 tbsp fresh coriander/cilantro leaves, roughly chopped
14 -
1/8 tsp sumac
# Instructions:
01 -
Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper.
02 -
Peel, deseed and cut pumpkin into 3cm cubes. You should end up with about 1kg - enough to fill a tray.
03 -
Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
04 -
Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but still holding shape.
05 -
Mix all Lemon Yogurt Sauce ingredients then set aside for at least 10 minutes to let the flavours develop.
06 -
Preheat skillet over medium-high heat (no oil). Add pine nuts and cook, stirring regularly, until fragrant with a hint of browning on both sides. Remove from pan.
07 -
Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
# Notes:
01 -
Best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.
02 -
Butternut squash or sweet potato can be substituted for pumpkin.