Name: Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Western
Ingredients: 1,2 1.2kg / 2.4 lb pumpkin (, skin on seeds in weight (or butternut squash or sweet potato, Note 1)); 2 2 tbsp extra virgin olive oil; 1 1 garlic clove (, finely minced using garlic press); ½ 1/2 tsp each salt and pepper; ½ 1/2 tsp each salt and pepper; ¾ 3/4 cup Greek yogurt ((or other plain, non sweet yogurt)); ½ 1/2 small garlic clove (, finely minced using garlic press); 1 1 tbsp lemon juice; 1 1 tbsp extra virgin olive oil; ¼ 1/4 tsp each salt and pepper; ¼ 1/4 tsp each salt and pepper; 2 2 tbsp pine nuts ((or other nuts of choice)); 2 2 tbsp fresh coriander/cilantro leaves (, roughly chopped (or parsley)); 0,1 1/8 tsp sumac ((paprika or other theme appropriate spice, Note 2))

Roasted Pumpkin

Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.

Peel, deseed and cut pumpkin into 3cm / 1.2" cubes - see photos in post for how I do it with little effort. You should end up with about 1 kg - enough to fill a tray.

Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.

Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape, rather than being a mushy mess.

Lemon Yogurt Sauce

Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Pine Nuts

Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it's got a hint of browning on both sides. Remove from pan.

Serving

Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.

I think it's best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.