Roasted Pumpkin with Yogurt Sauce and Pine Nuts
This Mediterranean-inspired roasted pumpkin dish features sweet, caramelized pumpkin wedges drizzled with a creamy garlic-lemon yogurt sauce and topped with toasted pine nuts and fresh herbs. It’s beautifully balanced, visually striking, and packed with flavor.
Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
For the Roasted Pumpkin:
1 small pumpkin or 1.2 kg (about 2.5 lbs), peeled, deseeded, and cut into wedges
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
Salt and black pepper, to taste
For the Yogurt Sauce:
1 cup (240g) Greek yogurt
1 small garlic clove, minced or grated
1 tbsp lemon juice
Zest of ½ lemon
Salt, to taste
1 tbsp extra virgin olive oil
Toppings:
2 tbsp pine nuts, toasted
Fresh parsley or mint, chopped
Optional: a drizzle of pomegranate molasses or honey
Instructions:
1. Roast the Pumpkin:
Preheat oven to 200°C (400°F).
In a large bowl, toss pumpkin wedges with olive oil, cumin, coriander, cinnamon, salt, and pepper.
Spread on a parchment-lined baking sheet in a single layer.
Roast for 30–35 minutes, flipping halfway, until golden and caramelized on the edges.
2. Make the Yogurt Sauce:
In a bowl, mix together Greek yogurt, garlic, lemon juice, lemon zest, salt, and olive oil.
Taste and adjust seasoning. Set aside in the fridge.
3. Toast the Pine Nuts:
In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden. Shake the pan frequently to prevent burning. Set aside.
4. Assemble:
Arrange the roasted pumpkin on a platter.
Spoon over the yogurt sauce generously.
Sprinkle with toasted pine nuts and chopped herbs.
Optional: drizzle lightly with pomegranate molasses or honey for a sweet tang.
Notes & Tips:
Pumpkin alternatives: You can also use butternut squash or kabocha if pumpkin is unavailable.
For extra flavor, sprinkle a pinch of sumac or Aleppo pepper before serving.
Serve warm or at room temperature—it’s delicious both ways.
Can be served as a side with roast chicken, grilled lamb, or couscous.
Frequently Asked Questions
Q: Can I make this dish ahead?
A: Yes! Roast the pumpkin and make the sauce up to 1 day ahead. Assemble before serving for best presentation.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but strain it for a thicker consistency, or just use as is for a lighter sauce.
Q: What can I use instead of pine nuts?
A: Toasted slivered almonds, walnuts, or pumpkin seeds work well too.
Nutritional Information
Calories: 230
Protein: 6g
Fat: 15g
Carbs: 18g
Fiber: 4g
Sugar: 6g