Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

Why You’ll Love This Recipe

I love how this dish takes simple ingredients and transforms them into something elegant and satisfying. Roasting brings out the natural sweetness of pumpkin, and the lemon yogurt sauce adds a creamy, zesty contrast. The pine nuts give a subtle crunch, while sumac or paprika adds a warm, earthy spice. It’s perfect for fall, but light enough to serve year-round. Plus, it looks stunning on a plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.2kg / 2.4 lb pumpkin (skin on, seeds-in weight) – or butternut squash or sweet potato

• 2 tbsp extra virgin olive oil

• 1 garlic clove, finely minced

• 1/2 tsp each salt and pepper

Lemon Yogurt Sauce:

• 3/4 cup Greek yogurt (or other plain, unsweetened yogurt)

• 1/2 small garlic clove, finely minced

• 1 tbsp lemon juice

• 1 tbsp extra virgin olive oil

• 1/4 tsp each salt and pepper

Toppings and Garnish:

• 2 tbsp pine nuts (or other nuts of choice)

• 2 tbsp fresh coriander/cilantro leaves (or parsley), roughly chopped

• 1/8 tsp sumac (or paprika, or any spice you like to match the theme)

Directions

1. Roast the Pumpkin
   I preheat the oven to 430°F (220°C), or 400°F (200°C) if using a fan. Then I line a baking tray with parchment paper.

2. Prep the Pumpkin
   I peel the pumpkin, remove the seeds, and cut it into 3cm (about 1.2 inch) cubes. I aim for around 1 kg of cubed pumpkin to fill a tray evenly.

3. Season and Roast
   I toss the pumpkin cubes in a bowl with minced garlic, salt, pepper, and olive oil using a rubber spatula, then spread them on the tray. I roast them for 20 minutes, flip the pieces, and roast for another 7 to 10 minutes until they’re golden but still holding their shape.

4. Make the Lemon Yogurt Sauce
   While the pumpkin is roasting, I mix the yogurt, garlic, lemon juice, olive oil, salt, and pepper in a bowl. I let it sit for at least 10 minutes so the flavors meld.

5. Toast the Pine Nuts
   I heat a skillet over medium-high heat with no oil, then add the pine nuts. I stir them constantly until they’re lightly browned and fragrant, then remove them from the pan.

6. Assemble the Dish
   Once the pumpkin is ready, I pile it on a plate, drizzle the lemon yogurt sauce over the top, add a small drizzle of olive oil, and then sprinkle with sumac, toasted pine nuts, and chopped fresh herbs.

7. Serve
   I like to serve this warm, but it also works well at room temperature. If I’m planning to serve it later, I let the pumpkin cool first, then add the sauce and toppings right before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes from start to finish.

Variations

• I sometimes swap pine nuts for chopped almonds or walnuts for a different crunch.

• When I want a spicier kick, I sprinkle chili flakes over the roasted pumpkin.

• Using roasted sweet potatoes or butternut squash instead of pumpkin works beautifully with the same toppings.

• A dollop of tahini blended into the yogurt sauce gives it a nutty twist.

Storage/Reheating

If I have leftovers, I store the roasted pumpkin and yogurt sauce separately in the fridge. The pumpkin keeps well for up to 4 days. I reheat it in the oven at 350°F until warmed through. I always add the sauce, herbs, and pine nuts after reheating to keep the textures and flavors fresh.

FAQs

Can I use canned pumpkin instead of fresh?

No, I don’t recommend it for this recipe. Canned pumpkin is too soft and won’t hold its shape when roasted. Fresh pumpkin, butternut squash, or sweet potato works best.

Can I make this dish ahead of time?

Yes, I often roast the pumpkin and prepare the sauce in advance. I just store them separately and assemble everything right before serving.

What can I use instead of Greek yogurt?

Any plain, unsweetened yogurt works fine. For a dairy-free option, I use a plant-based yogurt with a similar texture.

Is sumac necessary?

Sumac adds a tangy, slightly smoky flavor, but I sometimes use paprika or even za’atar as a substitute.

Can I serve this cold?

I prefer it warm or at room temperature, but I’ve also served it chilled during the summer—it still tastes great and refreshing.

Conclusion

This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is one of those dishes that feels both hearty and refreshing at the same time. I love the contrast between the warm, caramelized pumpkin and the cool, zesty yogurt sauce. It’s colorful, satisfying, and so easy to make—it always impresses whether I’m serving it for a casual dinner or a special occasion.

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