Cozy Roasted Pumpkin with Zesty Lemon Yogurt & Pine Nuts Recipe
Autumn evenings call for roasted pumpkin with tangy lemon yogurt sauce that's both comforting and zingy. Elevate weeknight meals with this nutty, golden dish that makes vegetables shine!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Serving platter
- Spoon
- Microplane
- Citrus press
- Kitchen towel
Ingredients
- 1.2 kg (2.4 lb) pumpkin (or butternut squash or sweet potato)
- ¾ cup Greek yogurt (or plain, non-sweet yogurt)
- 4 tbsps extra virgin olive oil
- 1 1/2 garlic cloves, finely minced
- ¾ tsp salt
- ¾ tsp pepper
- 1 tbsp lemon juice
- 2 tbsps pine nuts (or other nuts of choice)
- 2 tbsps fresh coriander or parsley, roughly chopped
- 1/8 tsp sumac (or paprika, optional)
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