Baked pumpkin with Greek yogurt sauce Recipe
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!
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.
I followed the instructions exactly as written and the results were fantastic. I would definitely make this recipe again.