Description
A stunning autumnal side dish where sweet, caramelized roasted pumpkin is balanced by a tangy lemon yogurt and the rich crunch of toasted pine nuts.
Ingredients
Scale
For the Crust:
- 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup pine nuts
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the pumpkin cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the pumpkin is tender and caramelized at the edges, flipping halfway through.
- While the pumpkin roasts, prepare the yogurt sauce by whisking together the Greek yogurt, lemon juice, and lemon zest in a small bowl. Season with a pinch of salt.
- In a small, dry skillet over medium heat, toast the pine nuts for 3-4 minutes, shaking the pan frequently, until golden and fragrant. Immediately remove from the pan to prevent burning.
- To serve, spread the lemon yogurt on a platter. Top with the warm roasted pumpkin. Garnish with the toasted pine nuts and chopped parsley.
Notes
You can customize the seasonings to taste.