Roasted Pumpkin Recipe with Yoghurt Garlic Lemon Sauce and Dukkah

This easy roasted pumpkin recipe makes a Middle Eastern style roast pumpkin side dish that is doused in a delightfully tangy yoghurt, garlic and lemon sauce and generously sprinkled with dukkah and sumac. The crunchy Egyptian condiment of pounded nuts, seeds and spices adds texture while sumac gives the dish a distinctively Middle Eastern flavour.

Prep Time15

Cook Time25

Total Time40

Course: vegetables, side dish

Cuisine: Middle Eastern food, Arabic food

Servings:

Calories: 1044kcal

Author: Lara Dunston

Equipment

Ingredients

Pumpkin

½ cup extra virgin olive oil
½ tsp salt
½ tsp cumin
500 g pumpkin peeled, deseeded and chopped into 3-4cm pieces

Sauce

1 tbsp lemon juice
½ tsp garlic powder
½ tsp salt
½ tsp white pepper
1 cup Greek yogurt or creamy natural yogurt
1 tbsp extra virgin olive oil

Garnish

½ cup cashew nuts
¼ cup pistachios
2 tbsp dukkah
1 tsp sumac
2 tbsp fresh dill

Instructions

Preheat your oven to 220°C (430°F) and line an oven tray with baking paper.
Pour the olive oil into a small bowl and stir in the salt and cumin until well combined; spread the pumpkin pieces out on the tray, ensuring they’re spaced apart; use a pastry brush to coat the pumpkin pieces with the spiced olive oil; then slide the tray into the oven onto the top shelf.
Roast the pumpkin pieces for 15 minutes or so until they start to soften, begin to brown and even char a little; slide the tray out of the oven; use tongs to turn the pieces over; brush any leftover spiced olive oil onto the pieces then return the tray to the oven for another 10 minutes or so.
Make the yogurt sauce after putting the pumpkin on to roast so the flavours can meld together: in a small bowl, stir the lemon juice, garlic powder, salt and white pepper together; pour in the yogurt and olive oil and stir vigorously so everything is well combined, then set aside.
In a small fry pan over medium heat, toast the whole cashews, moving the pan continually so the cashews don’t burn; as soon as they start to colour remove them and slide them into a small dish, then do the same to the pistachios.
When the pumpkin is roasted to your liking, transfer the pieces to a serving plate, douse the pumpkin pieces with the yogurt sauce, then sprinkle on each of the dukkah, toasted nuts, sumac, and fresh dill, and serve immediately.

Nutrition