There’s something magical about roasted pumpkin. It’s sweet, earthy, and incredibly versatile, making it the star of this elegant yet simple dish: Roasted Pumpkin with Yogurt Sauce and Pine Nuts. Whether you’re planning a family dinner, an autumn-themed gathering, or a cozy weeknight meal, this dish fits every occasion. The velvety yogurt sauce paired with golden roasted pumpkin and the crunch of toasted pine nuts creates a symphony of textures and flavors that’s as beautiful as it is delicious.
I first stumbled upon this recipe during an autumn potluck. One of the guests brought a similar dish, and it was love at first bite. Since then, I’ve tweaked and refined the recipe to suit my own preferences, and it’s now a go-to favorite in my household. It’s a dish that feels indulgent yet is surprisingly healthy and easy to prepare. And did I mention how stunning it looks on a plate? Let’s dive into the details so you can recreate this masterpiece in your kitchen.
Why You’ll Love This Roasted Pumpkin with Yogurt Sauce
This dish is more than just roasted pumpkin. Here’s why it’s destined to become a favorite:
- Effortlessly Delicious: With minimal ingredients and simple techniques, you’ll be surprised at how much flavor this dish packs.
- Healthy and Nutritious: Pumpkin is rich in vitamins A and C, while the Greek yogurt provides a healthy dose of protein and probiotics.
- Perfect for Any Occasion: Serve it as a side dish for a festive feast, or enjoy it as a light vegetarian main course.
- Versatile: Don’t have pumpkin? No problem! You can easily swap in butternut squash or sweet potato.
- Elegant Yet Easy: The combination of creamy yogurt, nutty pine nuts, and fresh herbs gives this dish a restaurant-quality vibe, but it’s simple enough for beginners.
Preparation Time and Servings
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per Serving: Approximately 220
Ingredients
Roasted Pumpkin
- 1.2 kg / 2.4 lb pumpkin (or butternut squash or sweet potato)
- Note: This weight includes the skin and seeds. After preparation, you’ll have about 1 kg of usable pumpkin.
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Lemon Yogurt Sauce
- 3/4 cup Greek yogurt (or plain, unsweetened yogurt)
- 1/2 small garlic clove, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnishes
- 2 tbsp pine nuts (or any nut of your choice, like almonds or pistachios)
- 2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
- 1/8 tsp sumac (or paprika for a mild alternative)
Step-by-Step Instructions
1. Roast the Pumpkin
Preheat your oven to 220°C (430°F), or 200°C (400°F) for a fan-forced oven. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Pumpkin:
- Begin by peeling and deseeding your pumpkin. To make this easier, cut the pumpkin into manageable wedges, scoop out the seeds with a spoon, and slice off the skin with a sharp knife.
- Chop the pumpkin into 3 cm (1.2-inch) cubes. The pieces should be uniform to ensure even cooking.
- Season the Pumpkin:
- Place the pumpkin cubes in a large mixing bowl. Add the olive oil, minced garlic, salt, and pepper. Toss everything together until the pumpkin is evenly coated. A rubber spatula works well for this.
- Roast:
- Spread the seasoned pumpkin cubes on your prepared tray in a single layer.
- Roast in the preheated oven for 20 minutes.
- Remove the tray, turn the pumpkin pieces to ensure even browning, and roast for another 7–10 minutes. You’ll know it’s done when the pumpkin is tender and slightly caramelized on the edges.
2. Make the Lemon Yogurt Sauce
While the pumpkin is roasting, prepare the sauce.
- Combine the yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl.
- Whisk until smooth.
- Set the sauce aside for at least 10 minutes to let the flavors meld. This step is crucial—it allows the garlic and lemon to infuse the yogurt for maximum flavor.
3. Toast the Pine Nuts
- Heat a dry skillet over medium-high heat.
- Add the pine nuts and toast them, stirring frequently, until they’re golden brown and aromatic. This usually takes 2–3 minutes.
- Be careful not to burn them—once they start browning, they can go from golden to burnt very quickly.
- Remove the pine nuts from the skillet and set aside to cool.
4. Assemble and Serve
- Once the pumpkin is roasted, pile it onto a serving plate.
- Drizzle the lemon yogurt sauce generously over the top.
- Add a small drizzle of olive oil for extra richness.
- Sprinkle the toasted pine nuts, fresh coriander, and a pinch of sumac over the pumpkin.
- Serve immediately while the pumpkin is warm, or allow it to cool slightly for a more summery, room-temperature dish.
Tips for Success
- Choose the Right Pumpkin:
Look for a pumpkin variety that’s firm and slightly sweet. Butternut squash or even sweet potato works beautifully as substitutes. - Don’t Skimp on the Yogurt Sauce:
The sauce ties the whole dish together, so use high-quality Greek yogurt for the best results. - Toast Your Nuts:
Toasted pine nuts add an incredible depth of flavor and crunch. If you’re out of pine nuts, try using almonds, walnuts, or pistachios. - Adjust for Dietary Needs:
- Dairy-Free Option: Use a dairy-free yogurt alternative like coconut or almond yogurt.
- Nut-Free Option: Replace the pine nuts with sunflower seeds or simply omit them.
- Make It Ahead:
Both the roasted pumpkin and yogurt sauce can be prepared a day in advance. Store them separately in airtight containers, then assemble just before serving.
Recipe Variations
- Spiced Pumpkin: Add a pinch of ground cumin or smoked paprika to the pumpkin before roasting for a more robust flavor.
- Herby Twist: Swap coriander for parsley or dill to suit your taste.
- Cheesy Touch: Sprinkle a little crumbled feta or goat cheese on top for a creamy, tangy element.
- Sweet and Savory: Drizzle a touch of honey over the finished dish to balance the tanginess of the yogurt sauce.
Serving Suggestions
This dish is incredibly versatile and pairs well with a variety of sides:
- As a Side Dish: Serve alongside roasted chicken, grilled fish, or a hearty lentil stew.
- As a Main Course: Pair with a simple green salad and warm crusty bread for a light vegetarian meal.
- On a Platter: Include it as part of a mezze spread with hummus, pita bread, and olives.
Storing and Reheating
- Storage:
Store leftover roasted pumpkin and yogurt sauce in separate airtight containers in the refrigerator for up to 3 days. - Reheating:
- Warm the pumpkin in a 180°C (350°F) oven or microwave until heated through.
- Drizzle the yogurt sauce over the warmed pumpkin just before serving.
- Freezing:
While the roasted pumpkin can be frozen, the yogurt sauce does not freeze well due to its dairy content. Freeze the pumpkin in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Special Equipment
- Baking Tray and Parchment Paper: Essential for roasting without sticking.
- Garlic Press: For finely minced garlic that evenly flavors both the pumpkin and the sauce.
- Skillet: A good-quality skillet ensures even toasting of the pine nuts.
Conclusion
This Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a dish that’s as delightful to eat as it is to prepare. Its simplicity and versatility make it perfect for any occasion, whether you’re hosting a dinner party or enjoying a quiet meal at home. I can’t wait to see your version of this recipe! Don’t forget to snap a photo and share it on social media—tag me so I can admire your delicious creation.
So, what are you waiting for? Grab a pumpkin, preheat your oven, and let’s make some magic!
Print
Roasted Pumpkin with Yogurt Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and healthy dish of roasted pumpkin cubes topped with a creamy yogurt sauce, toasted pine nuts, and fresh herbs. Perfect as a side dish or light main meal.
Ingredients
- Roasted Pumpkin:
- 1.2 kg (2.4 lbs) pumpkin (skin-on and seeds-in weight)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt
- 1/2 small garlic clove, finely minced
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Sprinkling and Garnishes:
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander/cilantro leaves, roughly chopped
- 1/8 tsp sumac (or paprika)
Instructions
- Roast the Pumpkin:
- Preheat oven to 220°C (430°F).
- Peel, deseed, and chop pumpkin into 3 cm cubes.
- Toss with olive oil, garlic, salt, and pepper.
- Roast for 20 minutes, turn pieces, and roast another 7–10 minutes until tender and golden.
- Make the Yogurt Sauce:
- Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper. Let sit for 10 minutes.
- Toast Pine Nuts:
- Heat a dry skillet over medium heat and toast pine nuts until golden and aromatic.
- Assemble:
- Arrange roasted pumpkin on a plate. Drizzle with yogurt sauce, sprinkle pine nuts, coriander, and sumac.
Notes
- Substitute pumpkin with butternut squash or sweet potato.
- Yogurt sauce can be made dairy-free with a plant-based alternative.
- Toast nuts carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-inspired