Name: Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium pumpkin (about 1.2 kg), peeled and cut into wedges; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup plain yoghurt; 1 small garlic clove, finely grated; 1 teaspoon lemon juice; 1/2 teaspoon chilli flakes; 1/4 teaspoon salt; 1 cup fresh coriander leaves; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 small garlic clove; 2 tablespoons water; 1/4 teaspoon salt; toasted pumpkin seeds (optional); extra chilli flakes (optional); fresh coriander leaves (optional)

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This roasted pumpkin dish is a vibrant and flavorful combination of sweet, caramelized pumpkin paired with a tangy, slightly spicy yoghurt sauce and fresh coriander. It’s simple to prepare yet delivers bold, comforting flavors that work beautifully as a side dish or a light main.

Why You’ll Love This Recipe

This recipe is all about balance. The natural sweetness of roasted pumpkin contrasts perfectly with the heat from chilli and the cool creaminess of yoghurt. It’s easy to make with minimal ingredients, but the result feels elevated and restaurant-worthy. It’s also versatile, nutritious, and suitable for both everyday meals and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted pumpkin:
1 medium pumpkin (about 1.2 kg), peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the chilli yoghurt:
1 cup plain yoghurt
1 small garlic clove, finely grated
1 teaspoon lemon juice
1/2 teaspoon chilli flakes (adjust to taste)
1/4 teaspoon salt

For the coriander sauce:
1 cup fresh coriander leaves
2 tablespoons olive oil
1 tablespoon lemon juice
1 small garlic clove
2 tablespoons water
1/4 teaspoon salt

Optional garnish:
toasted pumpkin seeds
extra chilli flakes
fresh coriander leaves

Directions

Preheat your oven to 200°C (400°F).
Place the pumpkin wedges on a baking tray lined with parchment paper.
Drizzle with olive oil and sprinkle with cumin, ground coriander, paprika, salt, and pepper. Toss to coat evenly.
Spread the pumpkin in a single layer and roast for 30–40 minutes, turning once halfway through, until tender and caramelized at the edges.
While the pumpkin is roasting, prepare the chilli yoghurt by mixing yoghurt, garlic, lemon juice, chilli flakes, and salt in a bowl. Set aside.
For the coriander sauce, blend coriander leaves, olive oil, lemon juice, garlic, water, and salt until smooth.
Once the pumpkin is done, arrange it on a serving plate.
Spoon the chilli yoghurt over or alongside the pumpkin.
Drizzle the coriander sauce on top.
Garnish with pumpkin seeds, extra chilli flakes, and fresh coriander if desired.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

You can switch up the spices by adding turmeric or cinnamon for a warmer flavor profile. Sweet potatoes or butternut squash can be used instead of pumpkin. For extra texture, add roasted chickpeas or nuts. If you prefer a milder version, reduce or omit the chilli flakes in the yoghurt.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauces separate if possible to maintain freshness. Reheat the pumpkin in the oven at 180°C until warmed through, or use a microwave for convenience. The sauces are best served fresh but can be stored chilled and stirred before use.

FAQs

Can I use pre-cut pumpkin?

Yes, pre-cut pumpkin works well and saves time. Just ensure the pieces are similar in size for even roasting.

Can I make this dish ahead of time?

You can roast the pumpkin ahead and reheat it later. Prepare the sauces fresh for the best flavor.

What type of yoghurt should I use?

Plain full-fat or Greek yoghurt works best for a creamy texture.

Is this recipe spicy?

It has a mild heat, but you can adjust the chilli to your preference.

Can I make it dairy-free?

Yes, substitute the yoghurt with a plant-based alternative like coconut or almond yoghurt.

What can I serve with this dish?

It pairs well with grilled meats, rice dishes, or flatbread.

Can I freeze roasted pumpkin?

Yes, but the texture may soften after thawing. It’s best enjoyed fresh.

How do I know when the pumpkin is done?

It should be tender when pierced with a fork and slightly caramelized on the edges.

Can I add protein to this recipe?

Yes, adding chickpeas, lentils, or grilled chicken can turn it into a complete meal.

Can I use dried coriander instead of fresh?

Fresh coriander is recommended for the sauce, but in a pinch, you can use a small amount of dried coriander with added herbs.

Conclusion

Roasted pumpkin with chilli yoghurt and coriander sauce is a simple yet impressive dish that brings together contrasting flavors and textures in every bite. Whether served as a side or a centerpiece, it’s a reliable recipe that’s both comforting and exciting, making it a great addition to your cooking rotation.