Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Pumpkin:
Peel the pumpkin, remove the seeds, and cut it into cubes.
Season and Roast the Pumpkin:
In a large mixing bowl, toss the pumpkin cubes with olive oil, minced garlic, chopped coriander/cilantro leaves, salt, pepper, and sumac (if using), until evenly coated.
Spread the seasoned pumpkin cubes in a single layer on a baking sheet lined with parchment paper.
Roast the Pumpkin:
Roast the pumpkin in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly caramelized around the edges.
Prepare the Lemon Yogurt Sauce:
In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth and well combined. Adjust the seasoning to taste.
Toast the Pine Nuts:
While the pumpkin is roasting, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant. Keep an eye on them, as they can burn quickly.
Assemble the Dish:
Once the pumpkin is roasted, transfer it to a serving platter.
Drizzle the lemon yogurt sauce over the roasted pumpkin cubes.
Sprinkle the toasted pine nuts on top as a garnish.
Serve:
Serve the roasted pumpkin with lemon yogurt sauce and pine nuts immediately as a delicious and nutritious side dish or appetizer.
Enjoy your flavorful and vibrant roasted pumpkin dish with creamy lemon yogurt sauce and crunchy pine nuts!
ADVERTISEMENT
