Roasted Pumpkin with Lemon Yogurt Sauce and Pine

Here’s a delicious recipe for Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts:

Ingredients:

For the Roasted Pumpkin:

• 1 small pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Salt and pepper to taste

For the Lemon Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Salt and pepper to taste

For the Topping:

• 1/4 cup pine nuts, toasted
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Pumpkin:
   • In a large bowl, combine the pumpkin cubes with olive oil, cumin, paprika, salt, and pepper.
   • Toss well to ensure the pumpkin is evenly coated with the spices and oil.
3. Roast the Pumpkin:
   • Spread the seasoned pumpkin cubes in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through.
4. Prepare the Lemon Yogurt Sauce:
   • In a small bowl, mix together the Greek yogurt, lemon juice, lemon zest, minced garlic, salt, and pepper.
   • Adjust the seasoning to taste.
5. Toast the Pine Nuts:
   • In a small skillet over medium heat, toast the pine nuts until they are golden brown, stirring frequently to avoid burning. This should take about 3-5 minutes.
6. Assemble the Dish:
   • Once the pumpkin is roasted, transfer it to a serving platter.
   • Drizzle the lemon yogurt sauce over the roasted pumpkin.
   • Sprinkle the toasted pine nuts on top.
   • Garnish with fresh parsley if desired.
7. Serve:
   • Serve immediately as a side dish or a light main course.

Enjoy your Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts!