This roasted pumpkin dish is a simple yet elegant side that transforms humble ingredients into something truly special. Golden, tender pumpkin cubes are paired with a creamy lemony yogurt sauce and finished with toasted pine nuts for crunch. It’s effortless to prepare but impressive enough for both everyday meals and special occasions.
Why You’ll Love This Recipe
This recipe is wonderfully easy while still feeling refined and thoughtful. The pumpkin roasts beautifully with minimal seasoning, allowing its natural sweetness to shine. The yogurt sauce adds a cool, tangy contrast, while the pine nuts bring texture and a subtle nutty richness. It works equally well served hot, warm, or at room temperature, making it flexible for entertaining or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted pumpkin
1.2 kg pumpkin, peeled, deseeded, and cut into 3 cm cubes
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper
For the yogurt sauce
3/4 cup plain Greek yogurt
1/2 small garlic clove, finely minced
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For topping
2 tablespoons pine nuts
2 tablespoons fresh coriander or parsley, roughly chopped
1/8 teaspoon sumac or mild paprika
Directions
Preheat the oven to 220°C. Line a large baking tray with parchment paper.
Place the pumpkin cubes in a large bowl. Add the olive oil, garlic, salt, and pepper, then toss until all pieces are evenly coated.
Spread the pumpkin in a single layer on the prepared tray. Roast for 20 minutes, then turn the pieces and return to the oven for another 7 to 10 minutes, until the pumpkin is golden on the outside and tender inside.
While the pumpkin roasts, prepare the yogurt sauce by mixing the yogurt, garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Set aside for at least 10 minutes to allow the flavors to develop.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant. Remove from the pan immediately.
To serve, arrange the roasted pumpkin on a serving plate. Drizzle with the yogurt sauce, then sprinkle with pine nuts, fresh herbs, and sumac.
Servings and timing
Serves 4 to 5 as a side dish.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: about 40 minutes
Variations
You can easily adapt this dish to suit different cuisines. Add chopped mint or dill to the yogurt sauce for a Mediterranean touch. Sprinkle warm spices such as cinnamon or nutmeg over the pumpkin before roasting for a festive version. For a heartier dish, serve the pumpkin over cooked lentils or alongside other roasted vegetables.
Storage/Reheating
Store leftover roasted pumpkin in an airtight container in the refrigerator for up to 5 days. Keep the yogurt sauce separate if possible. Reheat the pumpkin gently in the oven or microwave until just warm, taking care not to overcook. Add the sauce and toppings just before serving.
FAQs
Can I use a different type of pumpkin?
Yes, any edible pumpkin variety works well, as long as it roasts rather than becoming watery.
Can I substitute another vegetable?
Sweet potato or squash are excellent alternatives and roast in a similar way.
Is this dish served hot or cold?
It can be served hot, warm, or at room temperature, depending on preference.
Can I make the yogurt sauce ahead of time?
Yes, the sauce can be prepared up to one day in advance and stored in the fridge.
What can I use instead of pine nuts?
Chopped almonds, walnuts, or pumpkin seeds work well as substitutes.
Can I make this dairy-free?
You can replace the yogurt with a thick plant-based yogurt alternative.
How do I stop the pumpkin from becoming mushy?
Roast at a high temperature and avoid overcrowding the tray.
Is this recipe suitable for meal prep?
Yes, especially if you store the pumpkin and sauce separately.
Can I add spices to the pumpkin?
Absolutely, mild spices such as cumin, paprika, or cinnamon complement pumpkin nicely.
What dishes pair well with this side?
It pairs well with roasted meats, grilled vegetables, or as part of a salad spread.
Conclusion
Roasted Pumpkin with Yogurt Sauce and Pine Nuts is proof that simple ingredients can create a standout dish. With minimal effort, you get a side that is flavorful, versatile, and visually appealing. Whether served at a family dinner or a special gathering, it’s a recipe you’ll return to again and again.
This roasted pumpkin dish pairs caramelized, tender pumpkin with a tangy lemon garlic yogurt sauce and toasted pine nuts. It’s a simple yet elegant side that’s easy to prepare and perfect for any occasion.
Ingredients
For the roasted pumpkin:
1.2 kg pumpkin, peeled, deseeded, cut into 3 cm cubes
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper
For the yogurt sauce:
3/4 cup plain Greek yogurt
1/2 small garlic clove, finely minced
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For topping:
2 tablespoons pine nuts
2 tablespoons fresh coriander or parsley, roughly chopped
1/8 teaspoon sumac or mild paprika
Instructions
Preheat oven to 220°C (428°F). Line a baking tray with parchment paper.
In a bowl, toss pumpkin cubes with olive oil, garlic, salt, and pepper.
Spread on tray and roast for 20 minutes. Flip and roast another 7–10 minutes until golden and tender.
While roasting, mix all yogurt sauce ingredients in a small bowl. Set aside for 10 minutes.
Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Remove immediately.
To serve, arrange pumpkin on a platter. Drizzle with yogurt sauce, then top with pine nuts, herbs, and sumac or paprika.
Notes
Use sweet potato or butternut squash as substitutes for pumpkin.
Add cinnamon or nutmeg before roasting for a warm twist.
