Roast Pumpkin with Yoghurt Sauce Recipe

For some of our SWEAT Community, Thanksgiving celebrations aren’t too far away, which means it’s time to make some of your favourite pumpkin recipes! We’ve created a healthy Thanksgiving recipe that is delicious accompanying roast turkey and all the trimmings!

Of course, even if you don’t celebrate Thanksgiving, this recipe for Roast Pumpkin with Yoghurt Sauce is a fantastic side dish for any occasion.

Roast Pumpkin With Yoghurt Sauce

The colour of this dish makes it perfect for the holiday season — it is sure to impress everyone!

Ingredients (makes 4 serves, as a side):

• 2 medium beetroot

• 300g pumpkin, cut into wedges

• 1 medium red onion, cut into wedges

• 1 tbsp olive oil

• Fresh rosemary sprigs

• 20g pumpkin seeds

Yoghurt Sauce:

• 125ml low-fat plain yoghurt

• 1 garlic clove, crushed

• ½ lemon, juiced

• 1-2 tsp tahini

Method:

1. Preheat the oven to 180°C (355°F) and line a roasting pan with baking paper.

2. Wrap the beetroot in foil with 1 tablespoon of water (this helps the beetroot to steam). Place in the lined roasting pan and bake in the oven for 30-40 minutes or until tender. Test the beetroot with a skewer — it's cooked if the skewer pierces the flesh easily. Set aside to cool slightly. When cool enough to handle, peel and cut into wedges. 

3. After 10 minutes, remove the roasting pan from the oven. Place the pumpkin, onion and rosemary in a large bowl and drizzle over the oil. Season with salt and pepper, if desired and toss gently, ensuring that they are coated in the oil. Place the pumpkin, onion and rosemary in the lined roasting pan and roast in the oven for the remaining 20-30 minutes or until the pumpkin and onion are tender and lightly browned, turning with tongs every 10 minutes. 

4. Meanwhile, heat a non-stick fry pan over medium heat. Add the pumpkin seeds and cook for 3-4 minutes until toasted, shaking the pan frequently. Remove from the heat and transfer to a plate to cool.

5. To make the yoghurt sauce, whisk the yoghurt, garlic, lemon juice and tahini together in a small bowl.

6. To serve, arrange the pumpkin, beetroot and onion on a serving plate. Drizzle over the yoghurt sauce and sprinkle with the toasted pumpkin seeds. Enjoy!

This is a really easy and flavourful side dish that you can serve with almost any meal.  In the spirit of the season, we’ve also got a delicious pumpkin pie you can make and serve for Thanksgiving lunch as well.