OVEN ROASTED PUMPKIN WITH LABNEH 🎃

OVEN ROASTED PUMPKIN WITH LABNEH 🎃

This is the pumpkin dish you’ve been missing out on in your life. It’s got a savory spin to it and you can eat them like fries. Put them in the salad category or even treat it as a main course. I cut my pumpkin into wedges, but you can cut them in whatever shape you’d like. Toss them in with some avocado oil, salt, garlic powder, thyme, Aleppo pepper. Give it a good mix. Spread it out on a baking sheet. Then just pop it into the oven for about 30 minutes. You can eat it as is or to really impress, serve it over some lemon, pistachios, parsley, and chili flakes. Full recipes in the comments.

OVEN ROASTED PUMPKIN WITH LABNEH 🎃

I’ll be real — I don’t usually give pumpkin the respect it deserves. But this? This is hands-down one of the best ways you’ll ever eat it. Perfect as an appetizer, side, or even a light main. And honestly, the roasted pumpkin on its own is so good you’ll want to make it weekly.

Here’s how I make it:

1️⃣ Prep the oven & pumpkin. Preheat oven to 400°F. Peel a medium pumpkin and cut it into wedges (about 4 cups).

2️⃣ Season. Toss pumpkin in avocado oil, salt, pepper, thyme, chili flakes or Aleppo, and garlic powder (make it garlicky!). Spread on a baking dish and roast 30–38 minutes. Flip around the 25-minute mark if you want even browning.

3️⃣ Plate the base. Spread labneh on the bottom of a big plate.

4️⃣ Layer it up. Add the roasted pumpkin on top of the labneh.

5️⃣ Finish strong. Sprinkle over roasted pistachios, more chili flakes or Aleppo, fresh parsley or mint, and a little sumac if you’ve got it.

That’s it! Creamy, smoky, herby, spicy… this dish does it all. Serve it as a side, starter, or with sourdough or crackers and call it a meal.

#pumpkinseason #pumpkin #highprotein #goodmoodfood #healthyrecipes