Print

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple yet flavorful side dish featuring roasted pumpkin cubes drizzled with a creamy lemon yogurt sauce and topped with toasted pine nuts and fresh coriander. This dish is easy to make, visually appealing, and can be customized with different herbs and spices.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–5 servings as a side
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

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

2 tbsp extra virgin olive oil

1 garlic clove, finely minced

1/2 tsp salt

1/2 tsp black pepper

3/4 cup Greek yogurt (or other plain, non-sweet 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

2 tbsp pine nuts (or other nuts of choice)

2 tbsp fresh coriander/cilantro leaves, roughly chopped

1/8 tsp sumac (or paprika or other spice)

Instructions

  1. Preheat oven to 220°C/430°F (200°C fan). Line a tray with parchment paper.
  2. Peel, deseed, and cut pumpkin into 3cm cubes. You should have about 1 kg of cubed pumpkin.
  3. Place pumpkin in a bowl, add garlic, salt, pepper, and olive oil. Toss well to coat.
  4. Spread on prepared tray and roast for 20 minutes. Flip pieces and roast for another 7–10 minutes until golden and cooked through.
  5. Meanwhile, mix yogurt sauce ingredients in a bowl and set aside for at least 10 minutes.
  6. Toast pine nuts in a dry skillet over medium-high heat, stirring regularly, until golden and fragrant. Remove from heat.
  7. To serve, pile roasted pumpkin on a plate, drizzle with yogurt sauce and olive oil. Sprinkle with sumac, pine nuts, and coriander.
  8. Serve warm, hot, or at room temperature.

Notes

  • Any edible pumpkin or sweet potato works well. Avoid Jack-O-Lantern pumpkins.
  • You can swap spices and herbs to fit different cuisines (Greek, Indian, etc.).
  • Store cooked pumpkin separately; dress with sauce and herbs before serving.
  • Yogurt sauce flavor improves after resting for 10+ minutes.
  • Great served warm or at room temperature.

Nutrition

Find it online: https://cheftinaskitchen.com/roasted-pumpkin-with-yogurt-sauce-and-pine-nuts/