Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

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!