Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Roasted Pumpkin with Yogurt Sauce and Pine Nuts Recipe
Right here’s a extremely easy, nice strategy to gown up roasted pumpkin to make a aspect dish that works simply as effectively alongside grand roasts or a salad unfold for lunch. Merely toss pumpkin with garlic then oven roast till golden, drizzle with yogurt lemon sauce and scatter with pine nuts. Really easy but so excellent!
The actually advantage of this dish is its sheer simplicity, that it’s one thing a bit of totally different however the flavour has common enchantment.
I imply, roasted pumpkin is already a superb factor. However you’ll like it much more with a creamy garlicky-lemony yogurt sauce casually drizzled over it.
Add pine nuts for texture a splash of of the unique – and increase! Individuals are at all times impressed. After which you’ll be able to trot out that line we cooks like to casually say to friends, “Oh, it’s just a bit one thing I threw collectively shortly……”
(Don’t inform me I’m the one one round right here immature sufficient to nonetheless get a thrill out of claiming that!)
Right here’s what I exploit for the roasted pumpkin – salt, pepper, olive oil and garlic.
Oh – and sure, pumpkin. 😂 Any kind that takes your fancy, together with butternut (which is usually known as “butternut squash”, however we simply name it “butternut pumpkin” right here Down Underneath). Candy potato additionally works simply as effectively – although maybe an additional 5 minutes within the oven.
For these of you deterred by the considered the hassle of hacking by means of an enormous pumpkin – my trick is to rock the knife up and down as you chop by means of by means of an enormous hunk of pumpkin. Your knife will slide by means of rather more simply than making an attempt to chop straight down.
And right here’s how I minimize it into cubes:
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Lower into thick 3cm / 1.2″ slices;
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Lay a slice on the aspect then minimize the pores and skin off;
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Then for neat cubes, minimize 3cm / 1.2″ thick slices AROUND the seeds. I discover this methodology quicker and cleaner than scraping with a spoon, although the commerce off is that there’s a little bit of wastage – minimise this by chopping as near the seeds as you’ll be able to; then
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Lower into cubes.
Roasting
And right here’s how I roast pumpkin:
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Toss with garlic, salt, pepper and olive oil. It’s best to do that in a bowl to get full protection – you’ll be able to shortcut it on the tray however you’ll must get your fingers proper in there to coat effectively;
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Unfold on a baking / parchment paper-lined tray. That is insurance coverage to make sure you don’t lose the golden pores and skin of the pumpkin when flipping/serving (it’s so distressing when that occurs, it’s the perfect half! 😂)
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Roast in a HOT oven – 220°C/430°F (200°C fan) – so we will get some good color on the pumpkin within the time it takes for the within to prepare dinner by means of. Excessive temperature is essential right here – if you happen to use a decrease temperature, then by the point the pumpkin goes golden, the within turns to mush. We aren’t making Pumpkin Mash!
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The pumpkin is prepared when it’s absolutely cooked by means of and you’ve got some good golden edges and surfaces. 20 minutes, flip, then 10 minutes.
A superb all-rounder that’s extremely versatile, plus easy: yogurt, lemon, a tiny little bit of garlic, salt, pepper and olive oil. Combine, then go away for not less than 10 minutes to let the flavours develop!
I typically serve this with simply the Lemon Yogurt Sauce as a result of it’s already excellent similar to that. However the primary basis of roasted pumpkin with this sauce is flexible sufficient to be tailored to many cuisines and meals types.
In the present day I’ve given this a Center Jap spin by ending it with a pinch of sumac (a lemony-flavoured purple powder comprised of a dried fruit), pine nuts and coriander/cilantro – simply to make it that little bit additional particular!
Listed below are some extra concepts to customize it to your style or to suit a menu theme:
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Go Greek by mixing in chopped dill and/or mint into the sauce. Sprinkle dish generously with dried oregano, tear over some extra of the recent herbs. Strive serving with Greek Marinated Chicken;
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Give it a Christmas spin by tossing pumpkin in cinnamon, a bit of floor clove and nutmeg earlier than roasting. Sprinkle completed dish with pomegranate seeds and leafy inexperienced herbs for some correct Christmas colors! Serve alongside all issues Christmas;
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Make an Indian-esque aspect for curries. Toss pumpkin in a a spice combo of your selection earlier than roasting – suppose cinnamon, cumin, floor coriander seeds, floor fennel seeds, chilli powder, garam marsala. Garnish with mint leaves and a few chopped nuts;
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Pre-made spice mixes would additionally work brilliantly right here: Previous Bay, Cajun, Tex-Mex/taco seasoning. Drizzle completed dish with some honey, a squeeze of extra lemon, scatter with coriander/cilantro and seeds – pepitas (hulled pumpkin seeds), sunflower, poppy and so forth for some crunch.
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Roasting with recent chopped rosemary and/or thyme leaves can even fragrance and flavour the pumpkin splendidly. Zest some lemon over completed dish, add crunch by way of nuts, seeds and even small croutons; and
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You can even flip this aspect into a extra substantial dish by bulking out with cooked lentils (use the lentils on this recipe), and including different roast veg with the pumpkin (improve dressing accordingly.)
I say I’ve given this a Center Jap contact with the pine nuts and sumac, nevertheless it’s nonetheless neutrally flavoured sufficient to go effectively with just about any Western Dish (in addition to different cuisines). Listed below are some centrepiece mains I believe would make an ideal pairing!
Take pleasure in! – Johnsat x
Ingredients
- 1.2kg / 2.4 lb pumpkin , skin on seeds in weight (or butternut squash or sweet potato, Note 1)
- 2 tbsp extra virgin olive oil
- 1 garlic clove , finely minced using garlic press
- 1/2 tsp each salt and pepper
- 3/4 cup Greek yogurt (or other plain, non sweet yogurt)
- 1/2 small garlic clove , finely minced using garlic press
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander/cilantro leaves , roughly chopped (or parsley)
- 1/8 tsp sumac (paprika or other theme appropriate spice, Note 2)
Instructions
- 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.
- Mix ingredients then set aside for at least 10 minutes to let the flavours develop.
- 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.
- 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.
Notes
1. Pumpkin – any edible type of pumpkin is fine here. Not a Jack-O-Lantern pumpkin, they are not that nice to eat! Sweet potato is perfect here too. (PS Butternut Squash is called Butternut Pumpkin here in Australia, and it’s wonderful too).
2. Spice – I’ve gone Middle Eastern here, with pine nuts and sumac being on-theme. Flaked or slivered almonds are also terrific, and as for spices, paprika or cinnamon works extremely well for an Arabic angle. Having said that though, the flavours are neutral enough to pair with almost any Western dish, as well as Mediterranean.
3. Other flavouring options:
Greek: Chopped dill/mint in sauce, sprinkle dish with dried oregano and more torn dill/mint.
Christmas flavours: Toss pumpkin in cinnamon, nutmeg, clove powder before roasting. Scatter pomegranate seeds and leafy herbs over dish.
Indian-esque: Toss pumpkin in Indian spices (see in post for suggestions) before roasting. Garnish with mint, chopped nuts.
American spice mixes: Toss Old Bay, Cajun or Tex-Mex mix before roasting. Drizzle with honey, squeeze more lemon juice and scatter with seeds of your choice.
Rosemary/thyme: Chop rosemary and/or thyme, toss with pumpkin. Zest a lemon over dish and top with nuts/seeds.
4. Storage – Cooked pumpkin alone will keep for up to 5 days in the fridge. If already dressed with sauce and herbs etc then just a couple of days. So try to keep pumpkin separate for storage, make and add sauces/garnishes later when serving. Cooled pumpkin can be microwaved to warm, but take care not to overcook to mush.
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