Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
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RecipeTin Eats · by Nagi★ 5.0 (62)

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 16%
CARBS 25G40% OF CAL
2G FIBER0G ADDED11G INTRINSIC11G OTHER11G TOTAL SUGAR
FAT 15G56% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted pumpkin wedges topped with tangy lemon yogurt sauce and toasted pine nuts, finished with coriander and sumac. It's earthy, bright, and nutty. Serve hot, warm, or at room temperature alongside a roast or as part of a mezze spread.

sidemiddle easterngluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1.2kg / 2.4 lb pumpkin (, skin on seeds in weight (or butternut squash or sweet potato, Note 1))
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove (, finely minced using garlic press)
  • 1/2 tsp each salt and pepper
  • 3/4 cup Greek yogurt ((or other plain, non sweet yogurt))
  • 1/2 small garlic clove (, finely minced using garlic press)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp each salt and pepper
  • 2 tbsp pine nuts ((or other nuts of choice))
  • 2 tbsp fresh coriander/cilantro leaves (, roughly chopped (or parsley))
  • 1/8 tsp sumac ((paprika or other theme appropriate spice, Note 2))
PREP
10M
SODIUM
467MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.