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Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts
Ingredients
  • subheading: For the Roasted Pumpkin:
  • 1.2 kg (2.4 lb) pumpkin (or butternut squash or sweet potato, skin on and seeds-in weight)
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, finely minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • subheading: For the Lemon Yogurt Sauce:
  • ¾ cup Greek yogurt (or other plain, non-sweet yogurt)
  • ½ small garlic clove, finely minced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • subheading: For Sprinkling and Garnishes:
  • 2 tablespoons pine nuts (or other nuts of choice)
  • 2 tablespoons fresh coriander (cilantro) leaves, roughly chopped (or parsley)
  • ⅛ teaspoon sumac (or paprika, or other theme-appropriate spice)
Steps
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