Roasted Pumpkin with Pomegranate and Lemon Garlic Yoghurt
Caramelised, sweet, roasted pumpkin with pomegranate, drizzled with zesty lemon garlic yoghurt and toasted seeds. This dish has got it all - sweet, crunchy, creamy, salty, tangy! The perfect way to jazz up roasted pumpkin.
The Lemon Garlic Yoghurt Dressing
Now, I don't mean to exaggerate, but this dressing might just be your new favourite - it is delicious. It pairs well with so many dishes. We love having it with barbecued lamb, in sandwiches or wraps, with grilled chicken, or as a dressing for roasted vegetables. And of course, we love it drizzled over some sweet, roasted pumpkin with pomegranate! It is so versatile, and really simple to make.
All you need is some Greek yoghurt, lemon juice and zest, garlic, olive oil, salt and pepper. Told you it was simple! The key is actually using enough lemon and garlic to make this dressing/sauce really flavourful.
When you pair this with roasted pumpkin and pomegranate, the sweetness of the roasted pumpkin and the tangy bursts of pomegranate complement the creamy yoghurt beautifully. Lemon and garlic are strong, punchy flavours! Because of this, they lift the dish entirely, and make your normal roasted pumpkin into something truly special.
Making Roasted Pumpkin with Pomegranate and Lemon Garlic Yoghurt
This flavourful dish is all about perfecting the individual elements, then bringing them all together at the end.
You want the roasted pumpkin to be caramelised and sweet. You also want the dressing to be punchy and full of flavour. The toasted sunflower kernels and pepitas at the end need to be toasted - not just warmed through! And the pomegranate - well, pomegranate is pretty perfect as is.
Simply slice your pumpkin into strips - you can leave the skin on. When it roasts, the skin becomes very soft and is edible. The caramelisation sweetens the pumpkin due to the Maillard reaction, and the slight hint of cinnamon gently spices the pumpkin. Don't throw the seeds away - pop them in the oven to make a crunchy snack of roasted pumpkin seeds!
Once the pumpkin is nicely roasted, drizzle some lemon garlic yoghurt, scatter some fresh pomegranate arils (seeds) on top, along with your toasted pepitas and sunflower kernels!
Serving this Roasted Pumpkin with Pomegranate Dish
This flavourful side is pretty darn good on it's own if you want a cosy, warm salad. Perfect if you are vegetarian! But one of my favourite ways to serve is along a thick slice of juicy boneless lamb shoulder roast with garlic, lemon and rosemary.
It would also pair beautifully with some roasted or grilled chicken, or alongside a juicy steak. Also lovely inside a warm pita bread wrap with lamb kofta, with couscous or quinoa, or simply part of a mezze/sharing platter!
In any case, I truly hope you love this recipe! xxx
Perfectly caramelised roasted pumpkin with pomegranate and lemon garlic yoghurt dressing. A gorgeous dish that is sweet, crunchy, salty, creamy and tangy all in one!
- 1.8 kg Kent (Japanese) pumpkin (or any pumpkin variety you like!)
- 1 cup plain Greek yoghurt
- 2 garlic cloves (minced)
- 30 ml olive oil
- Juice and zest of 1 large lemon
- 1 tsp salt
- 1 tsp pepper
- Small handful of pomegranate arils (seeds)
- Small handful of pepitas
- Small handful of sunflower kernels
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Preheat oven to 220°C fan.
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Scrub your pumpkin, cut into half, and scoop out the seeds. Cut the pumpkin into slices, and place in a large bowl. Drizzle with olive oil, salt, pepper, and a pinch of cinnamon, and toss together (see Note 1).
- 3
Place your pumpkin slices on a lined baking tray, and place in the oven for around 25 minutes, or until the pumpkin is cooked, and has caramelised (see Note 2).
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Meanwhile, make your lemon garlic yoghurt dressing, and toasted seeds. In a bowl, mix the Greek yoghurt, lemon juice and zest, minced garlic, olive oil, salt, and pepper. Set aside.
- 5
Toast your sunflower kernels and pepitas in a dry pan on low heat for 4-5 minutes, or until they start to slightly brown. Continually toss them in the pan, and keep an eye on them so they don't burn.
- 6
Once the pumpkin is cooked and caramelised, place on a serving dish, and drizzle with the lemon garlic yoghurt dressing. Cut open your pomegranate and tap with the back of a spoon to scatter some arils (pomegranate seeds) over your dish. Top with your crunchy toasted sunflower kernels and pepitas, and enjoy!
Note- Save the pumpkin seeds and throw them in the oven with some olive oil and seasoning for a little crunchy snack! If you're a bit of a green thumb, you can also germinate the seeds and start growing your own pumpkins.
- The exact cook time will depend on how thick you have cut your pumpkin. Check after 15 minutes if you've cut it quite thin. Insert a knife into the thickest part of the pumpkin slice to test - if it slides in easily and is soft, your pumpkin is ready!
roasted, pumpkin, pomegranate, lemon, garlic, yoghurt, vegetarianThank you for supporting NurtureNosh - I hope you love this recipe!
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