Ingredients
Scale
- 1 medium pumpkin (about 2–3 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup pine nuts, toasted
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the pumpkin cubes with olive oil, salt, black pepper, and smoked paprika until well coated.
- Spread the seasoned pumpkin in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 25-30 minutes until tender and lightly browned, turning halfway through.
- While the pumpkin roasts, mix Greek yogurt, lemon juice, and minced garlic in a small bowl; season with salt to taste.
- Toast pine nuts in a dry skillet over medium heat for about 3-5 minutes until golden.
- Once the pumpkin is done roasting, let it cool slightly before serving. Drizzle with yogurt sauce and top with toasted pine nuts and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 215
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg