Roasted Pumpkin with Yogurt Sauce and Pine Nuts

This roasted pumpkin with yogurt sauce and pine nuts is a simple yet flavorful side dish. Golden, garlicky roasted pumpkin is paired with a creamy lemon yogurt sauce and topped with pine nuts and fresh herbs. It’s a vibrant, versatile addition to any table.

Why You’ll Love This Recipe

• Easy to prepare and requires minimal ingredients
• A perfect balance of creamy, tangy, and nutty flavors
• Works with a variety of mains and cuisines
• Naturally vegetarian and gluten-free
• Can be served hot, warm, or at room temperature
• Elegant enough for special occasions, simple enough for weeknights

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Pumpkin:

• 1.2 kg / 2.4 lb pumpkin (or butternut squash/sweet potato), skin on and seeds in weight
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Lemon Yogurt Sauce:

• 3/4 cup Greek yogurt (or plain, non-sweet yogurt)
• 1/2 small garlic clove, finely minced
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Garnish:

• 2 tablespoons pine nuts
• 2 tablespoons fresh coriander/cilantro leaves, roughly chopped (or parsley)
• 1/8 teaspoon sumac (or paprika)

Directions

1. Preheat oven to 220°C / 430°F (200°C fan). Line a baking tray with parchment paper.
2. Peel, deseed, and cut pumpkin into 3cm / 1.2-inch cubes.
3. In a bowl, toss pumpkin with olive oil, garlic, salt, and pepper until well coated.
4. Spread on the prepared tray and roast for 20 minutes. Flip the pieces, then roast for another 7-10 minutes until golden and tender but not mushy.
5. While the pumpkin roasts, combine all yogurt sauce ingredients in a bowl. Mix well and let rest for at least 10 minutes.
6. Toast pine nuts in a dry skillet over medium heat until golden and fragrant.
7. To serve, arrange roasted pumpkin on a platter, drizzle with yogurt sauce and olive oil, sprinkle with sumac, pine nuts, and fresh herbs.

Servings and Timing

• Servings: 4 to 5 as a side
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Greek-style: Add chopped dill or mint to the sauce, sprinkle with dried oregano
• Holiday version: Toss pumpkin with cinnamon, nutmeg, and clove before roasting; garnish with pomegranate seeds
• Indian-inspired: Use spices like cumin, coriander, or garam masala before roasting
• Spiced-up: Try Cajun, Tex-Mex, or Old Bay seasoning blends with added seeds for crunch
• Hearty option: Add lentils or other roasted vegetables for a more filling dish

Storage/Reheating

Store roasted pumpkin separately from the yogurt sauce and garnishes. Keep in an airtight container in the fridge for up to 5 days. Reheat gently in the oven or microwave until warmed through. Dress with sauce and toppings just before serving.

FAQs

Can I use sweet potatoes instead of pumpkin?

Yes, sweet potatoes work wonderfully in this dish with the same seasoning and roasting method.

Can I make this dish ahead of time?

Yes, roast the pumpkin and prepare the sauce in advance. Assemble just before serving for best texture.

What can I use instead of pine nuts?

Slivered almonds, chopped walnuts, or sunflower seeds make great substitutes.

Is there a non-dairy alternative to Greek yogurt?

You can use a plant-based yogurt like coconut or almond yogurt, preferably unsweetened.

Do I need to peel the pumpkin?

Yes, peeling helps the pumpkin cook evenly and improves the final texture.

Can I serve this dish cold?

Yes, it’s excellent at room temperature, especially during warmer months.

What if I don’t have sumac?

Paprika, za’atar, or even a dash of lemon zest can be used as a flavorful alternative.

How do I prevent the pumpkin from becoming mushy?

Roast at a high temperature and avoid overcrowding the tray to ensure caramelization.

What main dishes pair well with this?

It pairs beautifully with grilled meats, roast chicken, Middle Eastern dishes, or vegetarian mains.

Can I double the recipe?

Absolutely. Use two trays if needed to avoid overcrowding and ensure even roasting.

Conclusion

Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a simple yet sophisticated dish that elevates seasonal produce with minimal effort. Bursting with flavor, texture, and vibrant color, it’s a side dish that fits any table, from casual dinners to festive celebrations.

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