Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Roasted pumpkin with yogurt sauce and pine nuts is one of those effortless dishes that looks and tastes far more impressive than the work it takes to make it. The tender, caramelized pumpkin paired with a cool, tangy yogurt sauce and the buttery crunch of toasted pine nuts creates a perfect balance of flavors and textures. I love serving this dish as a fall side, a vegetarian main, or even as part of a mezze spread.

Why You’ll Love This Recipe

I love how simple this recipe is to prepare, yet it delivers such bold, satisfying flavors. Roasting brings out the natural sweetness and nuttiness of the pumpkin, and the yogurt sauce adds just the right amount of tang. The pine nuts lend richness and crunch, and a drizzle of olive oil or a sprinkle of herbs can elevate the whole plate. It’s healthy, hearty, and beautiful on the table—what more could I ask for?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 small pumpkin (or about 2 lbs peeled and sliced pumpkin or squash)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove, grated or minced
• 2 tablespoons pine nuts, toasted
• Fresh herbs (like parsley, mint, or dill), for garnish (optional)
• Extra virgin olive oil, for drizzling

Directions

Step 1: Prep and Roast the Pumpkin
I preheat the oven to 400°F (200°C). I peel the pumpkin, remove the seeds, and cut it into slices or chunks. I toss the pieces with olive oil, salt, and pepper, then spread them out on a lined baking sheet. I roast them for 30–40 minutes, flipping halfway, until they’re golden and tender with crispy edges.

Step 2: Make the Yogurt Sauce
While the pumpkin roasts, I stir together the Greek yogurt, lemon juice, and garlic in a small bowl. I season it with a pinch of salt and chill it until ready to serve.

Step 3: Toast the Pine Nuts
In a dry skillet over medium heat, I toast the pine nuts for 2–3 minutes, stirring frequently, until they’re golden and fragrant. I immediately remove them from the heat to prevent burning.

Step 4: Assemble and Serve
I spread the yogurt sauce on a serving platter or plate and layer the roasted pumpkin on top. I scatter the pine nuts over the pumpkin, drizzle with olive oil, and finish with fresh herbs if I have them. I serve it warm or at room temperature.

Servings and timing

This recipe makes about 4 servings as a side.

• Prep Time: 15 minutes
• Cook Time: 30–40 minutes
• Total Time: 45–55 minutes

Variations

• Spice it up: I often sprinkle the pumpkin with cumin, paprika, or cinnamon before roasting for extra warmth.
• Sweet & savory: A drizzle of pomegranate molasses or honey adds another layer of flavor.
• Different squash: I use butternut or acorn squash when pumpkin isn’t available—they work just as well.
• Add grains: I sometimes serve it over quinoa or farro for a complete vegetarian meal.
• Vegan version: I substitute the Greek yogurt with a dairy-free yogurt alternative.

Storage/Reheating

I store any leftover pumpkin and yogurt sauce separately in the fridge for up to 3 days. To reheat the pumpkin, I pop it in a 350°F oven for about 10 minutes until warmed through. I always reassemble just before serving to keep everything fresh and vibrant.

FAQs

Can I roast the pumpkin with the skin on?

Yes, if the skin is thin and edible (like with some squash varieties), I leave it on. Otherwise, I peel it before roasting.

What kind of yogurt works best?

I use plain Greek yogurt for a thick, creamy base, but regular plain yogurt works too—it’ll just be a bit thinner.

Can I make this dish ahead of time?

Yes, I often roast the pumpkin and prep the yogurt sauce a few hours in advance. I just bring everything to room temperature and assemble right before serving.

Are pine nuts necessary?

Not at all—I’ve swapped in toasted almonds, walnuts, or even sunflower seeds when I’m out of pine nuts.

What herbs pair best with this dish?

I like parsley, mint, or dill for freshness, but thyme or cilantro work nicely too depending on the rest of the meal.

Conclusion

Roasted pumpkin with yogurt sauce and pine nuts is one of those dishes that proves less is more. With just a handful of ingredients, I get a plate full of comforting textures and bold, contrasting flavors. Whether I’m serving it as a fall side or a simple vegetarian main, this recipe always feels warm, balanced, and a little bit special.

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