Pumpkin Lemon Yogurt (Print Version)
# Ingredients:
→ Roasted Pumpkin
01 -
2 tbsp olive oil, the extra virgin type
02 -
1/2 tsp ground black pepper
03 -
1 garlic clove, crushed or finely diced
04 -
1.2kg / 2.4 lb pumpkin (skin on, seeds included in weight) or swap for butternut squash or sweet potato
05 -
1/2 tsp salt
→ Lemon Yogurt Sauce
06 -
1 tbsp fresh-squeezed lemon juice
07 -
1 tbsp olive oil, the extra virgin kind
08 -
1/4 tsp ground pepper
09 -
1/2 small garlic clove, smashed or minced
10 -
3/4 cup plain non-sweet yogurt, preferably Greek-style
11 -
1/4 tsp salt
→ Sprinkling and Garnishes
12 -
1/8 tsp sumac, or sub in paprika or another spice if you'd like
13 -
2 tbsp pine nuts, or any other nut you prefer
14 -
2 tbsp chopped coriander or parsley (cilantro works too)
# Instructions:
01 -
Turn on your oven to 220°C/430°F (or 200°C if you’re using a fan setting). Cover a baking tray with parchment paper.
02 -
Take off the peel, scoop out the seeds, and cut the pumpkin into chunks that are roughly 3cm (1.2 inches) in size. You'll need about 1 kg to fill up the tray.
03 -
In a bowl, toss pumpkin cubes with the garlic, salt, pepper, and olive oil. Stir until everything is coated, then spread them out on the tray. Roast for 20 minutes, flip the pieces, and put back in the oven for another 7–10 minutes until golden but still a bit firm.
04 -
Combine the yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Let it sit for 10 minutes to make the flavor pop.
05 -
Heat a dry pan on medium-high. Drop in your pine nuts and stir them around until they're golden and smell amazing.
06 -
Arrange the roasted pumpkin on a serving dish. Pour the yogurt sauce on top and drizzle with a bit more olive oil. Sprinkle with the sumac, nuts, and cilantro. You can enjoy this dish warm or at room temperature.
# Notes:
01 -
You can swap the pumpkin for butternut squash or sweet potato if you'd like.
02 -
It goes great with Middle Eastern, Mediterranean, or even Western-style mains.