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Roasted Pumpkin with Yogurt Sauce and Pine Nuts

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A vibrant and comforting fall dish featuring caramelized roasted pumpkin, tangy Greek yogurt sauce, and crunchy toasted pine nuts—perfect as a side, vegetarian main, or part of a mezze platter.

Ingredients

  • 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 (parsley, mint, or dill), optional
  • Extra virgin olive oil, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C). Peel pumpkin, remove seeds, and cut into slices or chunks.
  2. Toss pumpkin with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 30–40 minutes, flipping halfway, until golden and tender.
  3. In a bowl, mix Greek yogurt, lemon juice, and garlic. Season with a pinch of salt and chill until ready to serve.
  4. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden. Remove from heat immediately.
  5. Spread yogurt sauce on a serving platter. Top with roasted pumpkin, scatter pine nuts, drizzle with olive oil, and garnish with herbs if using.
  6. Serve warm or at room temperature.

Notes

  • Add spices like cumin, paprika, or cinnamon before roasting for extra depth.
  • Drizzle with pomegranate molasses or honey for sweet-savory contrast.
  • Use butternut or acorn squash if pumpkin isn’t available.
  • Serve over grains like quinoa or farro for a heartier meal.
  • Substitute Greek yogurt with a dairy-free alternative for a vegan version.

Nutrition

Find it online: https://recipesbyliza.com/roasted-pumpkin-with-yogurt-sauce-and-pine-nuts/