Imagine a dish that transforms the humble pumpkin into a golden, caramelized masterpiece, drizzled with a creamy yogurt sauce and sprinkled with toasted pine nuts. This Middle Eastern-inspired roasted pumpkin recipe is not just a side dish—it's a flavor explosion that will transport your taste buds to a world of culinary delight. Whether you're a seasoned cook or a kitchen novice, this recipe promises to elevate your dining experience with its simple yet sophisticated approach to preparing pumpkin.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 small pumpkin, peeled and cubed
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 2 tbsp tahini
- 1/4 cup pine nuts, toasted
- Fresh mint for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the pumpkin using a sharp knife, removing the outer skin completely. Cut the pumpkin into uniform 1-inch cubes to ensure even roasting.
- Place the pumpkin cubes in a large mixing bowl. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the cubes to ensure they are evenly coated with oil and seasoning.
- Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, turning the cubes halfway through cooking. The pumpkin should be golden brown and tender when pierced with a fork.
- While the pumpkin is roasting, prepare the yogurt sauce. In a small bowl, whisk together Greek yogurt and tahini until smooth and well combined.
- In a dry skillet, toast the pine nuts over medium heat, stirring constantly to prevent burning. Toast until they are golden brown and fragrant, about 3-4 minutes.
- Once the pumpkin is roasted, remove from the oven and let cool for 2-3 minutes.
- Transfer the roasted pumpkin to a serving platter. Drizzle the yogurt-tahini sauce over the top.
- Sprinkle the toasted pine nuts over the pumpkin and garnish with fresh mint leaves.
- Serve immediately while the pumpkin is still warm, enjoying the contrast of the crispy roasted edges and creamy yogurt sauce.
Tips
- Choose the right pumpkin: Select a small, firm pumpkin with smooth skin for the best texture and flavor.
- Uniform cutting is key: Ensure all pumpkin cubes are roughly the same size to guarantee even roasting and consistent cooking.
- Don't overcrowd the baking sheet: Give your pumpkin cubes space to breathe, which helps them caramelize instead of steaming.
- Watch your pine nuts carefully: They can burn quickly, so toast them with constant attention and remove from heat as soon as they turn golden.
- Fresh herbs make a difference: Use fresh mint for garnishing to add a bright, aromatic finish to the dish.
- Serve immediately: This dish is best enjoyed warm, when the pumpkin is still crispy and the yogurt sauce is creamy.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 15g
Protein: 8g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 5mg
