Pumpkin with Lemon and Dill

Golden roasted pumpkin cubes tossed with lemon juice, zest, and fresh dill. A zesty, herb-lifted side dish that pairs beautifully with grilled salmon, roast chicken, or as part of a vegetarian spread. Serve warm for a fragrant finish or chilled as a refreshing salad-style accompaniment.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, Fall, october dish, roasted pumpkin, roasted vegetables, seasonal, Winter

Prep Time 10

Cook Time 35

Servings Servings

Calories 135

Author Spooning & Forking

Ingredients

800 g Pumpkin peeled and cut into 2–3 cm cubes
2 tbsp Olive oil extra virgin
1 tsp Sea salt
½ tsp Black pepper freshly ground
1 Lemon zest and juice
2 tbsp Fresh dill finely chopped

Instructions

Preheat the oven to 200°C. Place the pumpkin cubes on a lined tray, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, turning once, until golden and tender.
While the pumpkin cooks, mix the lemon zest, juice, and dill in a small bowl. As soon as the pumpkin comes out of the oven, toss it with the lemon–dill mixture while still hot, so the flavours soak in. Serve warm or at room temperature.

Nutrition