Baked pumpkin with Greek yogurt sauce

Baked pumpkin with Greek yogurt sauce. It's seriously delicious! So, you start by slicing up some pumpkin and tossing it with some olive oil, salt, and pepper. Then, you roast it in the oven until it's tender and caramelized – the smell is amazing!

But the real star of the show is the Greek yogurt sauce. You mix together some plain Greek yogurt with fresh lemon juice, garlic, and some spices like cumin and paprika. It's so easy to make but packs so much flavor. Once the pumpkin is done roasting, you drizzle the sauce over it, and it creates this creamy, tangy contrast to the sweetness of the pumpkin.

Honestly, this recipe is perfect for fall – it's warm and cozy, but also healthy and light. You can serve it as a side dish, or even as a light main course. And the best part is that it's gluten-free and vegetarian, so it's perfect for anyone with dietary restrictions. I highly recommend giving it a try!

5 from 1 vote

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Course: Snacks, Vegetarian Recipes

Prep Time: 10

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 260kcal

Ingredients

1 small pumpkin
1 branch of rosemary
1 tablespoon of oregano
1 tablespoon cheese powder
salt in flakes
extra virgin olive oil
1-2 teaspoons of chopped chilli (optional)

Greek yogurt sauce:

1 natural Greek yogurt
1 clove of garlic
the juice of half a lemon
1 teaspoon of extra virgin olive oil
Salt
Pepper
6 leaves of fresh mint

Instructions

Preheat the oven to 200ºC.
Cut the pumpkin into wedges. Place the wedges on a baking tray.
Drizzle with oil and sprinkle the oregano, rosemary, chilli pepper and cheese. Add the flake salt to taste.
Bake for 30 – 45 minutes or until the squash wedges are golden around the edges and tender in the center.

Greek yogurt sauce:

In a mortar, crush the garlic with the mint leaves, when it is well crushed, mix with the rest of the ingredients and that’s it.

Nutrition

Calories: 260kcal

Baked pumpkin with Greek yogurt sauce