Description
A delightful autumn dish featuring roasted pumpkin paired with a zesty lemon yogurt and garnished with toasted pine nuts for added crunch.
Ingredients
Scale
For the Crust:
- 1 small pumpkin, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 lemon, juiced
- 2 tablespoons pine nuts
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat your oven to 400°F (200°C). In a large bowl, toss pumpkin cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast the pumpkin in the preheated oven for 25-30 minutes, or until golden and tender, turning once halfway through.
- While the pumpkin is roasting, mix the yogurt with lemon juice in a bowl and set aside. In a dry skillet, toast the pine nuts over medium heat until golden, stirring frequently.
- To assemble, place roasted pumpkin on a serving dish, drizzle with the lemon yogurt sauce, sprinkle toasted pine nuts on top, and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.