Pumpkin Lemon Sauce (Print Version)
# Ingredients:
→ Pumpkin for Roasting
01 -
1 garlic clove, crushed or finely chopped
02 -
2 tbsp olive oil, the good extra virgin kind
03 -
1/2 tsp black pepper
04 -
1.2kg / 2.4 lb pumpkin (keep skin on the weight, can also use sweet potato or butternut squash)
05 -
1/2 tsp salt
→ Tangy Yogurt Drizzle
06 -
1 tbsp oil (extra virgin olive is best)
07 -
1/4 tsp black pepper
08 -
1 tbsp lemon juice
09 -
1/4 tsp salt
10 -
1/2 small clove garlic, minced
11 -
3/4 cup plain Greek yogurt (unflavored and not sweetened)
→ Toppings and Extras
12 -
2 tbsp pine nuts (swap for your favorite nuts if you like)
13 -
2 tbsp freshly chopped cilantro or parsley
14 -
1/8 tsp sumac (paprika is a good alternative if you’re out)
# Instructions:
01 -
Heat oven to 220°C/430°F, or 200°C if using a fan. Grab a baking tray and cover it with parchment or baking paper.
02 -
Take the pumpkin, cut off the skin, and remove seeds. Chop into chunks about 3cm (1.2 inches) across. You’ll want close to 1kg of diced pieces.
03 -
Toss pumpkin cubes in a bowl with olive oil, garlic, salt, and pepper. Spread them out on the tray and roast for 20 minutes. Flip pieces, then roast another 7–10 minutes until they’re tender but hold their shape.
04 -
Combine yogurt, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Let it sit for at least 10 minutes so the flavors mix well.
05 -
Warm a skillet (no oil needed) on medium-high. Toss in the pine nuts and stir often. Pull them off the heat once they turn golden and smell great.
06 -
Lay the roasted pumpkin on a serving dish. Pour yogurt sauce on top and drizzle with a bit of olive oil. Sprinkle with pine nuts, sumac, and cilantro. Serve when warm or at a comfy room temperature.
# Notes:
01 -
Feel free to swap out pumpkin for sweet potato or butternut squash.
02 -
Works wonderfully with a variety of Middle Eastern, Mediterranean, or Western meals.