Roast Pumpkin W Cinnamon Pine Nuts and Yoghurt
Elevate your fall dining experience with this vibrant Roast Pumpkin with Cinnamon Pine Nuts and Yoghurt recipe, a perfect blend of warm spices, creamy yoghurt, and nutty crunch. Tender cubes of pumpkin are roasted to perfection with honey and cinnamon, creating a caramelized, flavorful base that’s both comforting and indulgent. Toasted pine nuts bring a golden richness, while a drizzle of tangy yoghurt adds a creamy contrast and fresh parsley brightens every bite. Optional pomegranate seeds provide a burst of color and sweetness, making this dish as visually stunning as it is delicious. Easy to prepare and ready in under an hour, this versatile recipe works beautifully as a holiday side, a vegetarian main, or a sophisticated addition to your everyday meal rotation.
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Recipe Information
Ingredients
- 1 medium-sized (approximately 2 lbs or 900 g) pumpkin
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons pine nuts
- 0.5 cup plain yoghurt
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons pomegranate seeds (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully peel the pumpkin, remove the seeds, and cut it into 1-inch (2.5 cm) cubes.
In a large mixing bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, ground cinnamon, honey, salt, and black pepper until evenly coated.
Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet and roast in the oven for 35-40 minutes, stirring halfway through, until the pumpkin is tender and caramelized at the edges.
While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
Add the pine nuts to the skillet and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat immediately to prevent burning and set aside.
Once the pumpkin is ready, transfer it to a serving dish. Drizzle the yoghurt over the roasted pumpkin.
Sprinkle the cinnamon-toasted pine nuts and chopped parsley over the top. For an optional burst of sweetness and color, sprinkle with pomegranate seeds.
Serve warm or at room temperature as a side dish or light main. Enjoy!
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 69.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3562 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
