Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios
January 3, 2024 by Kimberly
Indulge in this delectable Roasted Pumpkin, adorned with creamy Garlic Yogurt Sauce and crunchy Pistachios, offering a wholesome, flavorful, and aromatic delight with every savory, nutritious bite.
30 MINUTES
EASY
VEGETARIAN
INT.
375 PER PORTION
MASHY
EVERYDAY
LUNCH
AUTUMN / WINTER
INTRODUCTION
ABOUT THE RECIPE
Welcome to the delightful world of Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. This dish is a perfect amalgamation of sweet, earthy pumpkin, enriched with a tangy and creamy garlic yogurt sauce, and finished with a sprinkle of crunchy pistachios. It’s an ideal recipe for those seeking a nutritious yet indulgent addition to their meal, blending the warmth of winter flavors with a touch of elegance.
How to serve:
Serve this exquisite dish as a stunning side or a main course. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option. The creamy garlic yogurt sauce complements the soft, caramelized pumpkin, while the pistachios add a delightful crunch. Garnish with fresh parsley for a pop of color and flavor. It’s best enjoyed warm, making it a comforting choice for chilly evenings or festive gatherings.
How to store:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. It’s recommended to store the pumpkin and garlic yogurt sauce separately to maintain the best texture and flavor when enjoying it later.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 4 PORTIONS AS SIDE DISH
PUMPKIN
- 750g pumpkin – I used Hokkaido (1.5 lbs.)
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cilantro powder
- 1/4 tsp smoked paprika powder
GARLIC YOGURT SAUCE
- 250g yogurt (2 cups)
- 1 garlic clove
- 1/8 tsp salt
- 1/8 tsp black pepper
TOPPINGS
- pistachios
- parsley
- olive oil
ACTIVE: 10 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- medium bowl
- small bowl
- Preheat the oven to 230°C (450°F)
- Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
- Remove the skin from the garlic.
ACTIVE: 15 min
PASSIVE: 5 min
COOKING
1. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.
2. Place the baking tray in the preheated oven and roast for 20 minutes.
3. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.
4. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.
5. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.
NOTE: The calorie information may vary depending on the product used, country and region.
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