Description
A flavorful and healthy dish featuring roasted pumpkin topped with creamy yogurt sauce and crunchy pine nuts.
Ingredients
Scale
For the Crust:
- 1 small pumpkin (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1/4 cup pine nuts, toasted
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss pumpkin cubes with olive oil, salt, black pepper, cumin, and paprika until evenly coated.
- Spread pumpkin in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden.
- In a small bowl, mix yogurt, minced garlic, and lemon juice to make the sauce.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently.
- To serve, arrange roasted pumpkin on a plate, drizzle with yogurt sauce, and sprinkle with toasted pine nuts and parsley.
Notes
You can customize the seasonings to taste.