Roasted Pumpkin with Zesty Lemon Yogurt Sauce and Toasted Pine Nuts

This Roasted Pumpkin with Lemon Yogurt Sauce is a delicious and vibrant dish that combines sweet, caramelized pumpkin with a tangy, creamy yogurt sauce. It’s topped with toasted pine nuts and fresh herbs, making it the perfect side dish or light main for any occasion. Whether you’re roasting pumpkin, butternut squash, or sweet potato, this simple recipe brings out incredible flavors that your family will love!

This roasted pumpkin dish has quickly become a family favorite! My husband was skeptical at first, thinking pumpkin was just for pies, but after tasting the combination of roasted pumpkin with the fresh lemony yogurt sauce, he was hooked. We even made it a tradition to serve it on cozy fall nights, but it’s equally as delicious on a summer evening, served at room temperature. Our little one loves the crunch of the toasted pine nuts, and I adore how easy it is to prepare—a win for busy weeknights or casual entertaining!

Why This Roasted Pumpkin with Lemon Yogurt Sauce?

Naturally Sweet & Caramelized: Roasting the pumpkin (or your choice of squash) enhances its natural sweetness and brings out a rich, caramelized flavor.
Zesty Lemon Yogurt Sauce: The sauce adds a tangy, refreshing contrast to the sweet pumpkin, while the garlic and lemon balance the dish perfectly.
Crunchy Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor that complements the creaminess of the yogurt and soft pumpkin.
Versatile Dish: This recipe works equally well with butternut squash or sweet potatoes, making it perfect for any season.
Healthy & Wholesome: Packed with vegetables, protein-rich Greek yogurt, and healthy fats, it’s a nutritious dish that doesn’t sacrifice flavor.

Ingredients:

Roasted Pumpkin:

1.2 kg / 2.4 lb pumpkin (or butternut squash, sweet potato) – weight includes skin and seeds
2 tablespoons extra-virgin olive oil (28 g / 1 oz)
1 garlic clove, finely minced (5 g / 0.18 oz)
½ teaspoon salt (3 g / 0.1 oz)
½ teaspoon black pepper (1 g / 0.04 oz)

Lemon Yogurt Sauce:

¾ cup Greek yogurt (180 g / 6.3 oz)
½ small garlic clove, finely minced (2.5 g / 0.09 oz)
1 tablespoon lemon juice (15 ml / 0.5 fl oz)
1 tablespoon extra-virgin olive oil (14 g / 0.5 oz)
¼ teaspoon salt (1.5 g / 0.05 oz)
¼ teaspoon black pepper (0.5 g / 0.02 oz)

Toppings & Garnishes:

2 tablespoons pine nuts (18 g / 0.6 oz)
2 tablespoons fresh coriander (cilantro) or parsley, roughly chopped (8 g / 0.28 oz)
⅛ teaspoon sumac (or paprika, 0.25 g / 0.01 oz)

Directions:

Roasting the Pumpkin:

Preheat the oven: Set your oven to 220°C/430°F (or 200°C if using a fan oven) and line a baking tray with parchment paper.
Prepare the pumpkin: Peel the pumpkin, remove the seeds, and cut it into 3 cm (1.2-inch) cubes. You should have about 1 kg (2.2 lb) of diced pumpkin ready to fill the tray.
Season and roast: In a large bowl, toss the pumpkin cubes with olive oil, minced garlic, salt, and pepper until well-coated. Spread the pumpkin evenly across the prepared tray and roast for 20 minutes.
Finish roasting: After 20 minutes, turn the pumpkin pieces to ensure even cooking. Continue roasting for another 7 to 10 minutes until the pumpkin is golden and caramelized but still holding its shape.

Lemon Yogurt Sauce:

Mix the sauce: In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Let the sauce sit for at least 10 minutes to allow the flavors to meld.

Toasting the Pine Nuts:

Toast the nuts: Preheat a skillet over medium-high heat. Add the pine nuts and toast them, stirring frequently, until they are lightly browned and fragrant. Remove from the skillet and set aside.

Serving:

Assemble the dish: Pile the roasted pumpkin onto a serving plate, then drizzle the yogurt sauce over the top. Add an extra drizzle of olive oil for richness, if desired. Sprinkle with sumac (or paprika), the toasted pine nuts, and freshly chopped coriander.
Serve: This dish is best served warm, but it can also be enjoyed at room temperature—just cool the pumpkin first, and dress it right before serving.

Notes:

Alternative Vegetables: Feel free to swap the pumpkin for butternut squash or sweet potatoes if you prefer, as they roast beautifully with similar flavors.
Nut Substitutions: If you don’t have pine nuts, almonds, walnuts, or pecans will work well as alternatives.
Make Ahead: You can roast the pumpkin and toast the pine nuts ahead of time. Store them separately and add the sauce and toppings just before serving.
Flavor Variation: For a bit of spice, try adding a pinch of chili flakes or cayenne pepper to the yogurt sauce!