Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
A warm, vibrant dish featuring caramelized pumpkin topped with creamy lemon yogurt, toasted pine nuts, and fresh herbs. Perfect as a side or light vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish / Vegetarian Main
- Method: Roasting / Oven-Baked
- Cuisine: Middle Eastern–Inspired / Mediterranean
- Diet: Vegetarian
Ingredients
For the Roasted Pumpkin:
1.2kg / 2.4 lb pumpkin (skin on, seeds-in weight; or substitute butternut squash or sweet potato)
2 tbsp extra virgin olive oil
1 garlic clove, finely minced (using a garlic press)
1/2 tsp salt
1/2 tsp black pepper
For the Lemon Yogurt Sauce:
3/4 cup Greek yogurt (or plain, unsweetened 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
Toppings and Garnish:
2 tbsp pine nuts (or other nuts of choice)
2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
1/8 tsp sumac (or substitute paprika or another spice of choice)
Instructions
1. Roast the Pumpkin:
Preheat oven to 220°C/430°F (or 200°C fan). Line a baking tray with parchment paper.
Peel, deseed, and cut pumpkin into 3cm (1.2 inch) cubes.
In a large bowl, toss pumpkin cubes with olive oil, minced garlic, salt, and pepper.
Spread in a single layer on the tray.
Roast for 20 minutes. Flip the pumpkin, then roast another 7–10 minutes until golden but not mushy.
2. Prepare Lemon Yogurt Sauce:
Mix all sauce ingredients in a bowl. Set aside for at least 10 minutes to let flavors meld.
3. Toast Pine Nuts:
Heat a dry skillet over medium-high heat. Add pine nuts and toast, stirring often, until lightly browned and fragrant. Remove from pan.
4. Assemble and Serve:
Mound roasted pumpkin on a serving plate. Drizzle with lemon yogurt sauce.
Add a light drizzle of olive oil, then top with toasted pine nuts, sumac, and chopped fresh herbs.
Serve warm or at room temperature.
Notes
You can substitute the pumpkin with butternut squash or sweet potato if preferred.
For a vegan option, use plant-based yogurt.
Sumac adds tang and color—paprika or a favorite spice blend can be used instead.
