Savory Roasted Pumpkin with Creamy Lemon Yogurt & Crunchy Pine Nuts
Tender oven-roasted pumpkin seasoned with herbs and olive oil, served over a bright, zesty lemon yogurt and finished with toasted pine nuts for crunch. A perfect side or light vegetarian meal.
Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes
Serves: 2–3
Ingredients
For the Roasted Pumpkin
500–600g pumpkin, peeled & cut into wedges or cubes
1.5 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
1 garlic clove, minced (or ½ tsp garlic powder)
For the Creamy Lemon Yogurt
½ cup Greek yogurt
1 tbsp lemon juice
½ tsp lemon zest
1 tsp olive oil
Salt & pepper to taste
For the Crunchy Topping
2 tbsp pine nuts
Optional: chopped parsley or mint
Optional: drizzle of honey for contrast
Instructions
1. Roast the Pumpkin
Preheat oven to 200°C (400°F).
Toss pumpkin pieces with olive oil, salt, pepper, oregano, and garlic.
Spread on a baking tray.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Make the Lemon Yogurt
In a bowl, mix Greek yogurt, lemon juice, lemon zest, olive oil, salt, and pepper.
Adjust lemon to your taste — more zing = more lemon juice.
3. Toast the Pine Nuts
Heat a dry skillet on medium.
Add pine nuts and toast for 1–2 minutes, stirring until golden (watch closely; they burn fast).
Remove from heat.
4. Assemble the Dish
Spread lemon yogurt on a plate.
Arrange roasted pumpkin on top.
Sprinkle toasted pine nuts.
Finish with parsley/mint or a touch of honey if you want sweet-salty contrast.
Notes & Tips
You can replace pumpkin with butternut squash or sweet potato.
Add feta cheese for a Mediterranean protein boost.
For meal prep, store roasted pumpkin separate from yogurt.
Nutritional Information
Calories: ~250
Protein: ~8g
Carbs: ~22g
Fat: ~15g
Fiber: ~4g