Description
Roasted pumpkin topped with creamy yogurt sauce and toasted pine nuts. A simple and flavorful side dish or light meal.
Ingredients
Scale
- 1 small pumpkin, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons pine nuts, toasted
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin with olive oil, salt, and pepper.
- Spread pumpkin in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- In a bowl, combine yogurt, garlic, lemon juice, and mint.
- Spread yogurt sauce on a serving plate.
- Top with roasted pumpkin and toasted pine nuts.
- Serve immediately.
Notes
- You can use butternut squash instead of pumpkin.
- For a sweeter flavor, add a drizzle of honey to the yogurt sauce.
- Toast pine nuts in a dry pan over medium heat until golden brown.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg