Greek-Style Roasted Pumpkin with Yogurt Sauce and Pine Nuts
This Greek-style roasted pumpkin dish is a warm and wholesome plate featuring tender spiced pumpkin wedges, roasted until caramelized and golden. The combination of sweet roasted squash, cooling yogurt, and nutty depth makes this a Mediterranean favorite with simple ingredients and bold flavors.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Ingredients:
For the Roasted Pumpkin:
500g (about 1 lb) pumpkin, peeled and cut into wedges or cubes
2 tbsp olive oil
½ tsp ground cumin
½ tsp sweet paprika
Salt and black pepper, to taste
Optional: pinch of cinnamon or nutmeg for warmth
For the Yogurt Sauce:
½ cup (120g) Greek yogurt
1 tbsp lemon juice
1 garlic clove, grated or finely minced
1 tbsp extra virgin olive oil
Salt, to taste
Optional: 1 tsp tahini or honey for extra depth or sweetness
Toppings:
2 tbsp pine nuts, lightly toasted
Fresh parsley or dill, chopped
Optional: drizzle of pomegranate molasses or honey
Instructions:
Roast the Pumpkin:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare pumpkin wedges or cubes and toss them with olive oil, cumin, paprika, salt, pepper, and a small pinch of cinnamon or nutmeg (optional).
3. Spread out evenly on the baking sheet without overcrowding. Roast for 30–35 minutes, flipping once halfway through, until golden and slightly caramelized on the edges.
Make the Yogurt Sauce:
4. While the pumpkin roasts, whisk together Greek yogurt, lemon juice, garlic, olive oil, and a pinch of salt in a small bowl. Adjust lemon and salt to taste. Chill until ready to serve.
Toast the Pine Nuts:
5. In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Stir frequently and watch closely to avoid burning. Remove and set aside.
Assemble:
6. Spread or drizzle the yogurt sauce on a serving plate.
7. Arrange the roasted pumpkin on top or around the yogurt.
8. Sprinkle with pine nuts and garnish with chopped herbs (parsley or dill).
9. Optionally, drizzle with pomegranate molasses, a little honey, or extra olive oil for added richness.
10. Serve warm or at room temperature.
Notes & Tips:
Pumpkin substitutes: You can also use butternut squash, kabocha, or sweet potato.
Yogurt: Use thick, whole milk Greek yogurt for best texture. Strain regular yogurt if needed.
Extra texture: Add crispy chickpeas or toasted seeds for a protein boost.
Serving idea: Makes a great mezze plate component or a side to grilled meats, halloumi, or flatbreads.
❓ Frequently asked questions FAQs:
Q: Can I make it ahead of time?
A: Yes! Roast the pumpkin and refrigerate. Reheat gently in the oven and serve with freshly made yogurt sauce.
Q: Is this dish vegetarian or vegan?
A: It’s vegetarian. To make it vegan, use a plant-based yogurt like coconut or almond.
Q: Can I add spices?
A: Absolutely. Za’atar, coriander, or a touch of chili flakes work beautifully here.
Q: How do I store leftovers?
A: Store the roasted pumpkin and yogurt sauce separately in airtight containers in the fridge for up to 3 days.
Nutritional Value
Calories: ~250–280 kcal
Protein: 6–8 g
Carbohydrates: 20–25 g
Dietary Fiber: 4–5 g
Sugars: 5–8 g
Fat: 15–18 g
Sodium: 250–300 mg