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

$5.66for 440 minServes 4

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

Photo: recipetineats.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2.65 lb$1.29/lb typical	2.65 lb	$3.41Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.45Typical price
	Sour cream, 6.5 oz$0.14/oz typical	6.5 oz	$0.89Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$5.66

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices

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.

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

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

Typical price

$1.42 per serving$5.66 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.

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.