Description
Roasted pumpkin with a creamy yogurt sauce and crunchy pine nuts is a delightful side dish or light meal.
Ingredients
Scale
- 1 small pumpkin, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin with olive oil, salt, and pepper.
- Spread pumpkin in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- In a bowl, combine yogurt, garlic, and lemon juice. Season with salt and pepper.
- Spread yogurt sauce on a serving platter.
- Top with roasted pumpkin, toasted pine nuts, and parsley.
- Serve immediately.
Notes
- You can use other types of squash, such as butternut or acorn squash.
- For a spicier sauce, add a pinch of red pepper flakes to the yogurt.
- Store leftover roasted pumpkin and yogurt sauce separately in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg