Preserved Lemon Roasted Pumpkin with Greek Yogurt & Chili Oil
Sweet, caramelized roasted pumpkin tossed with preserved lemon, served over cool, creamy Greek yogurt, and finished with a light drizzle of herb chili oil (optional).This dish hits sweet–salty–tangy–creamy perfectly — restaurant-level Mediterranean vegetable magic.
⏱ Time
Prep: 10 minutes
Roast: 30 minutes
Assemble: 5 minutes
Total: 45 minutes
🛒 Ingredients
Roasted Pumpkin
700 g pumpkin or butternut squash, cut into wedges
3 tbsp olive oil
1½ tbsp preserved lemon rind, finely chopped
1 tsp dried oregano or thyme
Salt & black pepper
Greek Yogurt Base
1½ cups thick Greek yogurt
1 small garlic clove, grated (optional)
1 tbsp olive oil
Salt to taste
Gentle Chili Finish (Optional & Mild)
2 tbsp olive oil
½ tsp chili flakes (use less or skip)
½ tsp smoked paprika
Garnish (Highly Recommended)
Fresh parsley or dill
Toasted pumpkin seeds or pine nuts
👩🍳 Instructions
1️⃣ Roast the Pumpkin
1. Preheat oven to 220°C
2. Toss pumpkin with olive oil, preserved lemon, oregano, salt & pepper
3. Spread on tray (don’t overcrowd)
4. Roast 30–35 minutes, flipping once, until golden and caramelized
2️⃣ Prepare Yogurt
In a bowl, whisk yogurt with garlic (if using), olive oil, and salt until smooth and creamy
👉 Keep chilled
3️⃣ Make Gentle Chili Oil (Optional)
1. Warm olive oil on low heat
2. Add chili flakes & smoked paprika
3. Heat 30 seconds only, remove immediately
(This adds aroma, not heat)
4️⃣ Assemble
1. Spread Greek yogurt on serving plate
2. Top with hot roasted pumpkin
3. Drizzle lightly with chili oil
4. Finish with herbs & toasted seeds
💡 Chef Tips (This Makes It Next-Level)
Preserved lemon rind only — not the pulp
Roast pumpkin until edges caramelize
Contrast matters: hot pumpkin + cold yogurt
❓ Frequently asked questions FAQs
No preserved lemon?
Use lemon zest + tiny pinch of salt
Too tangy?
Add a drizzle of honey to yogurt
Make it vegan?
Use plant-based yogurt
Serve as?
Main veggie dish, side, or mezze plate
🥗 Nutritional Information
Calories: 310
Protein: 9 g
Carbs: 28 g
Fat: 18 g
Fiber: 6 g