Side dishe for 4

Roasted Pumpkin with Lemon Yogurt

Name: Roasted Pumpkin with Lemon Yogurt
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/5 kg / 2.4 lb pumpkin; 2 tbsp extra virgin olive oil; 1 clove garlic; 1/2 tsp each salt and pepper; 3/4 cup greek yogurt; 1/2 small garlic clove; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1/4 tsp each salt and pepper; 2 tbsp pine nuts; 2 tbsp fresh coriander/cilantro leaves; 1/8 tsp sumac

Pumpkin roasts until tender, then gets topped with lemon yogurt, toasted pine nuts, cilantro, and sumac.

Typical price

$5.26for 4 servings

$1.32 per serving$5.26 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Middle Eastern Vegetarian Gluten-free Budget Side dishes Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2.65 lb	$3.41Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Sour cream or plain yogurt$0.14/oz typical	6.5 oz	$0.89Typical price
Juice, soda and mixers$0.04/oz typical	0.5 oz	$0.02Typical price
Nuts and seeds$0.70/oz typical	0.5 oz	$0.39Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$5.26

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

1 1/5 kg / 2.4 lb pumpkin
2 tbsp extra virgin olive oil
1 clove garlic
1/2 tsp each salt and pepper
3/4 cup greek yogurt
1/2 small garlic clove
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/4 tsp each salt and pepper
2 tbsp pine nuts
2 tbsp fresh coriander/cilantro leaves
1/8 tsp sumac

Steps

Heat the oven to 425 F and line a large baking sheet.
Cut the pumpkin into wedges, remove the seeds, and arrange the wedges on the baking sheet.
Rub the pumpkin with 2 tablespoons olive oil, garlic, salt, and pepper.
Roast for 25 to 30 minutes, turning once, until the pumpkin is tender and browned.
Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes.
Stir the yogurt with lemon juice, garlic, olive oil, salt, and pepper, then spoon it over the pumpkin and top with pine nuts, cilantro, and sumac.