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Roasted pumpkin cubes topped with lemon yogurt sauce, almonds, and parsley on a gray plate

Roasted Pumpkin

Tender roasted pumpkin cubes served with a bright lemon Greek yogurt sauce, almonds, and parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 0 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

LEMON YOGURT SAUCE:
  • 3/4 cup Greek yogurt about 170–190 g
  • 1/2 small garlic clove
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice 15 mL
  • 1 tbsp extra virgin olive oil 15 mL
ROASTED PUMPKIN:
  • 1.2 kg / 2.4 lb pumpkin
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp extra virgin olive oil 30 mL
Decoration
  • Almond flakes
  • 2 tbsp fresh chopped parsley
  • 1 tbsp extra virgin olive oil 15 mL

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Small bowl (for sauce)
  • Measuring cups and spoons
  • Cookie sheet (baking sheet)
  • Parchment paper
  • Spatula
  • Oven

Method
 

  1. Preheat oven (assumption): Preheat to 425°F (220°C) and line a cookie sheet with parchment paper.
  2. Prep pumpkin: Peel the pumpkin, remove seeds, and cut into even cubes.
  3. Mix the sauce: In a small bowl, stir Greek yogurt, grated garlic, salt, pepper, lemon juice, and olive oil until smooth. Refrigerate until serving.
  4. Season pumpkin: In a mixing bowl, toss pumpkin cubes with garlic, salt, pepper, and olive oil until evenly coated.
  5. Roast: Spread pumpkin in a single layer on the prepared cookie sheet. Roast 25–30 minutes (assumption), until tender and lightly browned. Flip once halfway if desired.
  6. Serve: Plate roasted pumpkin, spoon over lemon yogurt sauce, top with almond flakes and parsley, and finish with a drizzle of olive oil.

Nutrition

Serving: 4gCalories: 245kcalCarbohydrates: 20gProtein: 6gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10.5gCholesterol: 8mgSodium: 430mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 8500IUVitamin C: 18mgCalcium: 120mgIron: 2mg

Video

Notes

  • Preheat oven (assumption): Preheat to 425°F (220°C) and line a cookie sheet with parchment paper.
  • Prep pumpkin: Peel the pumpkin, remove seeds, and cut into even cubes.
  • Mix the sauce: In a small bowl, stir Greek yogurt, grated garlic, salt, pepper, lemon juice, and olive oil until smooth. Refrigerate until serving.
  • Season pumpkin: In a mixing bowl, toss pumpkin cubes with garlic, salt, pepper, and olive oil until evenly coated.
  • Roast: Spread pumpkin in a single layer on the prepared cookie sheet. Roast 25–30 minutes (assumption), until tender and lightly browned. Flip once halfway if desired.
  • Serve: Plate roasted pumpkin, spoon over lemon yogurt sauce, top with almond flakes and parsley, and finish with a drizzle of olive oil.

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