Roasted pumpkin with greek yogurt and feta cream sauce

This dish takes roasted pumpkin to the next level with bold flavors and creamy textures. The pumpkin, caramelized and tender, is seasoned simply to let its natural sweetness shine.

Drizzled on top is a luscious cream sauce made with tangy Greek yogurt and salty feta, adding richness and depth to every bite. A sprinkle of fresh herbs or a touch of spice ties it all together, making this dish both elegant and comforting.

Serve it as a standout side or a light, satisfying main—it’s a recipe that transforms humble ingredients into something truly special.

Serves: 4

Prep Time: 10 minutes

Cook Time: 35-40 minutes

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Ingredients

For the roasted pumpkin:

• 1 pumpkin (about 1 kg)

• 2 tbsp olive oil

• 1 tsp za'atar

• Salt and freshly ground black pepper

For the Greek yogurt and feta cream sauce:

• 150 g Greek yogurt

• 100 g feta cheese, crumbled

• 1 tsp lemon juice

• 1 tbsp chopped chives or mint (optional)

• Salt and pepper

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Recipe

1. Prepare the pumpkin:

   • Preheat your oven to 200°C (180°C for fan oven).

   • Wash the pumpkin, cut it in half, and remove the seeds with a spoon.

   • Slice the pumpkin into 2-3 cm thick slices.

   • Place the pumpkin slices on a baking sheet lined with parchment paper.

   • Brush the slices with olive oil and sprinkle with za'atar, salt, and pepper.

   • Roast for 25-30 minutes, until the pumpkin is tender and slightly caramelized.

     
     

2. Prepare the Greek yogurt and feta sauce:

   • In a bowl, combine the Greek yogurt, crumbled feta, and lemon juice.

   • Season with salt and pepper to taste, and mix well until the sauce is smooth and creamy.

     
     

3. Assemble the dish:

   • Once the pumpkin is roasted, arrange it on plates.

   • Pour the Greek yogurt and feta sauce over the pumpkin slices.

   • Garnish with fresh herbs like parsley, chives, or mint if desired.

Tips:

• You can add some toasted nuts (such as pecans or walnuts) for extra crunch and flavor.