Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts Salad

Ingredients

• 1 medium pumpkin (about 2-3 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon (optional)
• 1 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey or maple syrup (optional)
• Salt and pepper, to taste
• 1/4 cup pine nuts, toasted
• Fresh parsley or arugula, for serving

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the pumpkin cubes with olive oil, salt, black pepper, and ground cinnamon if using.
3. Spread the seasoned pumpkin in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender and golden brown.
4. While the pumpkin is roasting, prepare the lemon yogurt sauce by combining Greek yogurt, lemon juice, lemon zest, and honey or maple syrup in a medium bowl. Whisk until smooth.
5. Toast the pine nuts in a small skillet over medium heat for about 3-5 minutes until golden and fragrant.
6. Once the pumpkin is done roasting, let it cool slightly. In a large serving bowl, combine the roasted pumpkin with the lemon yogurt sauce and gently toss.
7. Top the salad with toasted pine nuts and fresh parsley or arugula before serving.

Nutrition