Description
This cozy, flavor-packed dish turns simple ingredients into a gourmet-level experience. With sweet roasted pumpkin, tangy lemon yogurt, and crunchy toasted pine nuts, it’s a balanced plate that’s perfect for fall gatherings or weeknight dinners. This easy recipe fits right into your list of go-to healthy food ideas — whether you’re looking for a quick lunch, a savory side, or a new vegetarian dinner idea. Naturally gluten-free and full of nutrients, it’s one of those reliable, delicious recipes you’ll come back to every season.
Ingredients
3 cups cubed pumpkin
2 tablespoons olive oil
1 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
3 tablespoons pine nuts
2 tablespoons chopped fresh parsley or cilantro
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, salt, and pepper.
3. Spread them on a baking sheet and roast for 25–30 minutes until golden.
4. In a bowl, mix yogurt, lemon juice, zest, garlic, salt, and pepper. Chill.
5. Toast the pine nuts in a dry skillet for 2–3 minutes until golden.
6. Spoon yogurt onto a serving plate, top with roasted pumpkin.
7. Scatter pine nuts and fresh herbs on top. Drizzle olive oil to finish.
Notes
Use sugar pumpkin or kabocha squash for best texture and flavor.
For extra flavor, drizzle with honey or sprinkle with chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: easy recipe, healthy snack, vegetarian side, fall recipe, pumpkin ideas, quick lunch