Seasonal Pumpkin Recipes Archive - Kimberly Zett https://thezett.com/tag/seasonal-pumpkin-recipes/ Piece by Piece Sat, 22 Nov 2025 11:59:42 +0000 de hourly 1 https://wordpress.org/?v=6.9.4 https://thezett.com/wp-content/uploads/2023/10/cropped-zett-icon-32x32.png Seasonal Pumpkin Recipes Archive - Kimberly Zett https://thezett.com/tag/seasonal-pumpkin-recipes/ 32 32 Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios https://thezett.com/roasted-pumpkin-with-garlic-yogurt-sauce-and-pistachios/ https://thezett.com/roasted-pumpkin-with-garlic-yogurt-sauce-and-pistachios/#respond Wed, 03 Jan 2024 06:23:52 +0000 https://thezett.com/?p=264338 Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. 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.

Der Beitrag Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios erschien zuerst auf Kimberly Zett.

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Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

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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.

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TOTAL TIME

30 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios
Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

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Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

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  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 1x
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Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium bowl
  • small bowl

 

Ingredients

Units
PUMPKIN
  • 750 grams pumpkin (I used Hokkaido)
  • 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
  • 250 grams yogurt
  • 1 garlic clove
  • 1/8 tsp salt
  • 1/8 tsp black pepper
TOPPINGS
  • pistachios
  • parsley
  • olive oil

Instructions

  1. Preheat the oven to 230°C (450°F).
  2. Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
  3. 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.
  4. Place the baking tray in the preheated oven and roast for 20 minutes.
  5. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.
  6. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.
  7. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.
  • Cook Time: 25 min

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Der Beitrag Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios erschien zuerst auf Kimberly Zett.

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