Roasted pumpkin with lemon yogurt sauce and pine nuts is a simple yet flavorful dish that highlights the natural sweetness of pumpkin while balancing it with tangy, creamy yogurt and the crunch of toasted nuts. This recipe is perfect as a side dish for fall dinners, a healthy vegetarian main, or even a festive addition to your holiday table. Easy to prepare, nutritious, and bursting with vibrant Middle Eastern-inspired flavors, this roasted pumpkin dish is sure to become a staple in your kitchen.
Why You’ll Love This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
This dish is a celebration of contrasts—soft and caramelized pumpkin paired with zesty yogurt and nutty, crunchy pine nuts. It’s:
- Quick and easy: Ready in under an hour with minimal prep.
- Versatile: Works as a side, light meal, or vegetarian centerpiece.
- Nutritious: Packed with vitamins, fiber, and protein-rich yogurt.
- Flavorful: A balance of sweet, tangy, nutty, and herby elements.
- Customizable: Easily adaptable with different spices, herbs, or nuts.
Ingredients
For the Roasted Pumpkin:
- 1.2 kg (2.4 lb) pumpkin (or butternut squash, or sweet potato)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- ½ tsp salt
- ½ tsp black pepper
For the Lemon Yogurt Sauce:
- ¾ cup Greek yogurt (or plain unsweetened yogurt)
- ½ small garlic clove, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For Garnish:
- 2 tbsp pine nuts (or almonds, walnuts, or cashews)
- 2 tbsp fresh cilantro or parsley, roughly chopped
- ⅛ tsp sumac (or paprika, cinnamon, or your spice of choice)
Step-by-Step: How to Make Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
- Preheat the oven: Set your oven to 220°C/430°F (200°C fan). Line a baking sheet with parchment paper.
- Prepare the pumpkin: Peel, deseed, and chop the pumpkin into 3 cm (1.2 inch) cubes. You should end up with about 1 kg once trimmed.
- Season and roast: In a large bowl, toss pumpkin cubes with olive oil, minced garlic, salt, and pepper. Arrange the pumpkin cubes evenly on a parchment-lined baking tray.
- Roast until golden: Bake for 20 minutes, then turn the pumpkin pieces and continue roasting for another 7–10 minutes, until caramelized but still holding shape.
- Make the yogurt sauce: In a small bowl, combine yogurt, garlic, lemon juice, olive oil, salt, and pepper. Let sit for at least 10 minutes to allow flavors to meld.
- Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts until golden and fragrant, stirring often to prevent burning.
- Assemble and serve: Arrange the roasted pumpkin on a platter, drizzle with yogurt sauce, sprinkle with pine nuts, sumac, and fresh herbs. Serve warm or at room temperature.
Helpful Tips
- Cut pumpkin into even-sized cubes for consistent cooking.
- Don’t overcrowd the tray—spread pieces out to ensure caramelization.
- Let the yogurt sauce rest before serving—it enhances flavor.
- Toast nuts just before serving for maximum crunch.
Substitutions and Variations
- Pumpkin alternatives: Use butternut squash or sweet potato.
- Different nuts: Try slivered almonds, walnuts, or hazelnuts.
- Herb swaps: Use mint, dill, or thyme instead of cilantro.
- Spice variations: Add paprika, cumin, cinnamon, or chili flakes for a new flavor profile.
- Make it vegan: Replace Greek yogurt with coconut or cashew yogurt.
Storage Instructions
- Roasted pumpkin: Store in an airtight container in the fridge for up to 5 days.
- Yogurt sauce: Keep refrigerated for up to 3 days.
- Assembled dish: Best enjoyed fresh but can be kept for up to 2 days in the fridge.
- Reheating: Warm pumpkin gently in the microwave or oven, then add fresh sauce and garnishes.
Nutritional Information (per serving)
- Calories: 216 kcal
- Carbohydrates: 19 g
- Protein: 7 g
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 2 mg
- Sodium: 453 mg
- Potassium: 933 mg
- Fiber: 1 g
- Sugar: 8 g
- Vitamin A: 21,296 IU
- Vitamin C: 24 mg
- Calcium: 94 mg
- Iron: 2 mg
Serving Suggestions
- Pair with grilled chicken, fish, or lamb for a complete meal.
- Serve alongside couscous, quinoa, or rice for a hearty vegetarian option.
- Use as a colorful addition to a mezze platter with hummus, olives, and flatbread.
- Top with pomegranate seeds for a festive holiday presentation.
Frequently Asked Questions About Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
1. Can I make this recipe ahead of time?
Yes! You can roast the pumpkin a day or two in advance. Store separately from the yogurt sauce and garnishes, then assemble just before serving.
2. What type of pumpkin works best?
Butternut squash, kabocha, or sugar pumpkin all work beautifully. Avoid large carving pumpkins, as they are watery and lack flavor.
3. Can I make this recipe vegan?
Absolutely. Just swap the Greek yogurt for a dairy-free option such as cashew or coconut yogurt.
4. What other toppings can I use?
Try roasted chickpeas, crumbled feta, or toasted seeds for extra crunch and flavor.
5. Is this dish served hot or cold?
It’s delicious either way! Serve hot for comfort food vibes or at room temperature for a refreshing summer dish.
Conclusion
Thank you for joining me in making this delicious roasted pumpkin with lemon yogurt sauce and pine nuts. I truly love how simple yet flavorful this dish is—the sweetness of pumpkin, the brightness of lemon yogurt, and the crunch of pine nuts all come together in harmony. Whether you’re serving it as a side dish, a vegetarian main, or a festive addition to your holiday spread, it’s a recipe that always delights. I hope you enjoy making and sharing it as much as I do. Happy cooking, and thank you for being part of this food-loving community!
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Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts recipe combines caramelized pumpkin with zesty yogurt and crunchy pine nuts. It’s quick, versatile, and perfect for any occasion.
Ingredients
1.2 kg (2.4 lb) pumpkin (or butternut squash, sweet potato)
2 tbsp extra virgin olive oil
1 garlic clove, finely minced
½ tsp salt
½ tsp black pepper
¾ cup Greek yogurt (or plain unsweetened yogurt)
½ small garlic clove, finely minced
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
2 tbsp pine nuts (or almonds, walnuts, cashews)
2 tbsp fresh cilantro or parsley, roughly chopped
⅛ tsp sumac (or paprika, cinnamon, or other spice)
Instructions
- Preheat the oven: Set your oven to 220°C/430°F (200°C fan). Line a baking sheet with parchment paper.
- Prepare the pumpkin: Peel, deseed, and chop the pumpkin into 3 cm (1.2 inch) cubes. You should end up with about 1 kg once trimmed.
- Season and roast: In a large bowl, toss pumpkin cubes with olive oil, minced garlic, salt, and pepper. Arrange the pumpkin cubes evenly on a parchment-lined baking tray.
- Roast until golden: Bake for 20 minutes, then turn the pumpkin pieces and continue roasting for another 7–10 minutes, until caramelized but still holding shape.
- Make the yogurt sauce: In a small bowl, combine yogurt, garlic, lemon juice, olive oil, salt, and pepper. Let sit for at least 10 minutes to allow flavors to meld.
- Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts until golden and fragrant, stirring often to prevent burning.
- Assemble and serve: Arrange the roasted pumpkin on a platter, drizzle with yogurt sauce, sprinkle with pine nuts, sumac, and fresh herbs. Serve warm or at room temperature.
Notes
Sweet potato or butternut squash works perfectly as a substitute.
Try almonds, walnuts, or hazelnuts instead of pine nuts.
For a vegan option, swap Greek yogurt with cashew or coconut yogurt.
Store roasted pumpkin up to 5 days separately, sauce up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Vegetarian Main
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 plate (approx. 250 g)
- Calories: 216 kcal
- Sugar: 8 g
- Carbohydrates: 19 g
- Protein: 7 g