Why You’ll Love This Recipe
I love this dish for so many reasons:
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It’s vibrant, healthy, and naturally gluten-free.
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It works warm, hot, or at room temperature—ideal for making ahead.
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I can easily adapt it with different herbs, nuts, or spices.
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It’s elegant enough for a dinner party, yet simple enough for weekday meals.
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It brings a Mediterranean flair to my table with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roasted pumpkin
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1.2 kg / 2.4 lb pumpkin (or butternut squash or sweet potato)
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2 tablespoons extra virgin olive oil
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1 garlic clove, finely minced
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½ teaspoon salt
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½ teaspoon pepper
For the lemon yogurt sauce
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¾ cup Greek yogurt (plain, unsweetened)
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½ small garlic clove, minced
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1 tablespoon lemon juice
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1 tablespoon extra virgin olive oil
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¼ teaspoon salt
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¼ teaspoon pepper
To garnish
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2 tablespoons pine nuts (or nuts of choice)
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2 tablespoons fresh cilantro or parsley, chopped
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⅛ teaspoon sumac (or paprika for a similar visual effect)
Directions
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Prep and roast the pumpkin:
I preheat the oven to 430°F (220°C) and line a baking tray with parchment paper. After peeling and deseeding the pumpkin, I cut it into roughly 1.2-inch cubes. I toss the cubes in a bowl with olive oil, minced garlic, salt, and pepper until evenly coated. Then I spread them out on the tray and roast for 20 minutes. I flip the pieces and roast for another 7–10 minutes until they’re golden but still hold their shape. -
Make the yogurt sauce:
While the pumpkin is roasting, I mix all the yogurt sauce ingredients in a bowl and let it sit for at least 10 minutes. This helps the flavors meld beautifully. -
Toast the pine nuts:
I heat a skillet over medium-high heat (no oil), add the pine nuts, and toast them while stirring regularly. They only take a few minutes, and once they’re fragrant and lightly browned, I remove them from the pan. -
Assemble the dish:
I pile the roasted pumpkin onto a serving plate, drizzle over the lemon yogurt sauce, add a bit of olive oil, then finish with the toasted pine nuts, chopped herbs, and a pinch of sumac.
Servings and Timing
Yield: Serves 4–5 as a side
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
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Mediterranean twist: I swap pine nuts for almonds and add crumbled feta on top.
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Greek-style: I stir chopped dill and mint into the yogurt and top with dried oregano.
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Christmas version: I toss the pumpkin in cinnamon and nutmeg before roasting and garnish with pomegranate seeds.
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Indian flavors: I coat the pumpkin in turmeric, cumin, and coriander before roasting and top with chopped cashews and mint.
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American-inspired: I season with Cajun spices or Old Bay, then drizzle with honey and lemon.
Storage/Reheating
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Pumpkin only: I store roasted pumpkin in the fridge for up to 5 days. It reheats well in the microwave—just don’t overdo it or it can turn mushy.
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Fully assembled: If the dish is already dressed, I store it for up to 2 days. The yogurt sauce can thin out over time, so I try to keep components separate when possible.
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Reheating tip: I warm the pumpkin separately and add fresh yogurt sauce and garnishes just before serving.
FAQs
Can I use butternut squash instead of pumpkin?
Yes! I often use butternut squash, and it works perfectly. It roasts beautifully and has a naturally sweet flavor that pairs well with the sauce.
Can I make this dish ahead?
Absolutely. I roast the pumpkin and make the yogurt sauce in advance, storing them separately. I assemble everything just before serving for best texture.
What can I use instead of pine nuts?
Toasted almonds, walnuts, cashews, or even sunflower seeds all work. I like switching it up depending on what I have in the pantry.
Is this dish served hot or cold?
It’s flexible. I usually serve it warm, but on a hot day, it’s fantastic at room temperature. I just make sure to dress it right before serving.
What if I don’t have sumac?
No problem. I substitute with a light sprinkle of paprika or even chili powder for a bit of color and subtle warmth.
Conclusion
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is the kind of dish that effortlessly elevates any meal. It’s hearty, refreshing, and packed with flavor—all from a handful of simple ingredients. I love how versatile it is and how easily it adapts to whatever mood or cuisine I’m craving. Whether I’m hosting a dinner or just treating myself to something special, this dish is always a favorite on my table.
Print
Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
- Total Time: 40 minutes
- Yield: Serves 4–5 as a side
- Diet: Gluten Free
Description
This beautifully simple side dish features caramelized roasted pumpkin topped with creamy lemon yogurt sauce, toasted pine nuts, and fresh herbs. Perfect for fall dinners or Mediterranean spreads.
Ingredients
Roasted Pumpkin:
1.2kg / 2.4 lb pumpkin (skin on, seeds-in weight) or butternut squash/sweet potato
2 tbsp extra virgin olive oil
1 garlic clove, finely minced
½ tsp salt
½ tsp pepper
Lemon Yogurt Sauce:
¾ cup Greek yogurt (or plain unsweetened yogurt)
½ small garlic clove, finely minced
1 tbsp lemon juice
1 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp pepper
Toppings and Garnishes:
2 tbsp pine nuts (or other nuts of choice)
2 tbsp fresh cilantro or parsley, chopped
⅛ tsp sumac (or paprika, optional)
Instructions
Roast the Pumpkin:
Preheat oven to 220°C / 430°F (200°C fan).
Line a baking tray with parchment paper.
Peel, deseed, and cut pumpkin into 3cm (1.2″) cubes.
In a bowl, toss pumpkin with olive oil, garlic, salt, and pepper.
Spread on tray in a single layer. Roast for 20 minutes, turn, then roast another 7–10 minutes until golden but not mushy.
Make Lemon Yogurt Sauce:
Mix all sauce ingredients in a bowl. Set aside for 10 minutes to develop flavor.
Toast the Pine Nuts:
Heat a dry skillet over medium-high heat.
Add pine nuts and toast, stirring constantly, until lightly browned and fragrant. Remove from heat.
Assemble the Dish:
Arrange roasted pumpkin on a serving plate.
Drizzle with yogurt sauce and a bit of olive oil.
Sprinkle with sumac, toasted pine nuts, and chopped herbs.
Notes
Works with pumpkin, sweet potato, or butternut squash.
Can be served warm or at room temperature.
Flavor variations:
Greek: Add dill or mint, use oregano.
Indian: Add garam masala or cumin before roasting.
Holiday twist: Use cinnamon, nutmeg, and pomegranate seeds.
Store roasted pumpkin separately and dress when ready to serve. Keeps up to 5 days in fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern, Western
