Roasted Pumpkin with Coriander Sauce & Yogurt
Cinnamon-Spiced Roast Pumpkin Wedges Served Over Silky Greek Yogurt with a Vibrant Coriander Chutney, Sriracha, and Toasted Pine Nuts
This sweet roasted pumpkin platter is layered with thick Greek yogurt and a vibrant, sweet-and-spicy coriander sauce, working wonderfully as a side or main course.
The secret is roasting the pumpkin wedges at high heat with a whisper of ground cinnamon to amplify their natural sugars, then contrasting the warm squash with cold yogurt and a sharp herbal glaze. Enjoy the recipe!
Recipe
- Roast Pumpkin Wedges: Toss pumpkin wedges with extra-virgin olive oil, ground cinnamon, sea salt, and black pepper on a parchment-lined baking sheet. Roast at 200°C (390°F) for 45 minutes until fork-tender and caramelized.
- Blitz Coriander Sauce: In a food processor or blender, combine fresh coriander leaves and tender stems, fresh lemon juice, garlic, honey, salt, and extra-virgin olive oil (or water). Blitz until smooth and vibrant emerald-green.
- Toast Pine Nuts: Dry-toast pine nuts in a small dry pan over medium-low heat for 2–3 minutes, shaking constantly, until golden and buttery.
- Assemble & Serve: Arrange warm roasted pumpkin wedges on a presentation platter. Spoon whisked Greek yogurt over and around the squash, drizzle with the coriander sauce and a zig-zag of Sriracha, top with toasted pine nuts, and serve immediately with crusty sourdough bread!
💡 Chef Notes & Tips
- Using Coriander Stems: Do not strip the coriander leaves off their stalks. The tender stems are packed with sweet citrus aroma and add great body to the green sauce.
- Vegan Adaptation: Replace the dairy Greek yogurt with an unsweetened coconut or almond milk yogurt alternative, and exchange the honey in the coriander sauce for pure organic maple syrup.
