Name: Roasted Pumpkin with Lemon Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1.2kg / 2.4 lb pumpkin (or butternut squash/sweet potato), peeled and cut into 3cm cubes; 2 tbsp extra virgin olive oil; 1 garlic clove, finely minced; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 cup Greek yogurt (or other plain, unsweetened yogurt); 1/2 small garlic clove, finely minced; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil (for sauce); 1/4 tsp salt (for sauce); 1/4 tsp black pepper (for sauce); 2 tbsp pine nuts (or other nuts of choice); 2 tbsp fresh coriander or parsley, roughly chopped; 1/8 tsp sumac (or paprika)

This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a vibrant and rustic side dish that combines caramelized, oven-roasted pumpkin with a creamy, tangy yogurt sauce. Topped with toasted pine nuts, fresh herbs, and a sprinkle of sumac, it’s the perfect accompaniment to holiday meals, dinner parties, or light lunches. It’s delicious served warm, but equally satisfying at room temperature.

Why You’ll Love This Recipe

This dish is simple yet elegant, balancing earthy roasted pumpkin with a cool, citrusy yogurt sauce and crunchy, nutty toppings. It fits into a wide range of cuisines—from Middle Eastern to Mediterranean to modern Western—and can be adapted easily to suit your preferences. With minimal prep and a hands-off roasting process, it’s ideal for entertaining or elevating a weeknight meal. Roasted Pumpkin with Lemon Yogurt Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Pumpkin:

1.2 kg / 2.4 lb pumpkin (or butternut squash or sweet potato), peeled and cut into 3 cm cubes
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
½ teaspoon salt
½ teaspoon black pepper

For the Lemon Yogurt Sauce:

¾ cup Greek yogurt (or other plain, unsweetened yogurt)
½ small garlic clove, finely minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper

For Garnish:

2 tablespoons pine nuts (or other nuts of choice)
2 tablespoons fresh coriander or parsley, roughly chopped
⅛ teaspoon sumac (or paprika)

Directions

Preheat the oven to 220°C (430°F), or 200°C fan-forced. Line a baking tray with parchment paper.
Prepare the pumpkin: Peel, deseed, and chop the pumpkin into 3 cm cubes. You should have around 1 kg of flesh.
Place pumpkin in a bowl and toss with olive oil, garlic, salt, and pepper until well coated.
Spread the pumpkin pieces evenly on the prepared baking tray.
Roast for 20 minutes, then flip the pieces and roast for another 7–10 minutes until golden and tender but still holding their shape.
Make the yogurt sauce: In a bowl, mix the yogurt, garlic, lemon juice, olive oil, salt, and pepper. Let it sit for at least 10 minutes to allow the flavors to develop.
Toast the pine nuts: Heat a dry skillet over medium-high heat. Add pine nuts and toast, stirring often, until golden and fragrant. Remove from pan immediately to prevent burning.
Assemble: Pile the roasted pumpkin on a serving plate. Drizzle with the lemon yogurt sauce and a little extra olive oil. Sprinkle with sumac, toasted pine nuts, and chopped herbs.
Serve warm or at room temperature.

Servings and timing

This recipe makes 4–5 servings as a side dish.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Nut variations: Use slivered almonds, pistachios, or chopped walnuts instead of pine nuts.
Spice it up: Add paprika, cinnamon, or cayenne to the pumpkin before roasting for extra depth.
Dressing twist: Add fresh mint or dill to the yogurt sauce for a Greek-inspired variation.
Add fruit: Top with pomegranate seeds or dried cranberries for a festive, sweet-tart contrast.
Make it a main: Serve over couscous, quinoa, or warm lentils for a more filling vegetarian meal.

Storage/Reheating

Storage:
Roasted pumpkin can be stored in the fridge for up to 5 days. If already dressed with sauce and garnishes, it’s best consumed within 2 days.

Reheating:
Reheat pumpkin in the microwave or oven until just warm—avoid overcooking as it may become mushy. Add yogurt sauce and garnishes after reheating for best results.

Freezing:
Freezing is not recommended as the texture of the roasted pumpkin may become watery upon thawing.

FAQs

Can I use sweet potato instead of pumpkin?

Yes, sweet potato works beautifully in this recipe and offers a similarly sweet, earthy flavor.

Do I have to peel the pumpkin?

Yes, for this recipe it’s best to peel the pumpkin for even roasting and better texture.

Can I make this ahead of time?

You can roast the pumpkin and prepare the sauce ahead. Store them separately and assemble just before serving.

What’s a good substitute for pine nuts?

Slivered almonds, chopped pistachios, or sunflower seeds are great alternatives.

Is Greek yogurt necessary?

Greek yogurt is preferred for its thickness, but any plain, unsweetened yogurt will work. You can strain thinner yogurt for a similar effect.

Can I serve this cold?

Yes, it’s excellent at room temperature or slightly chilled, making it great for picnics or lunch spreads.

What can I use instead of sumac?

Paprika or a pinch of lemon zest can be used as a substitute to mimic the tangy brightness of sumac.

How do I make this vegan?

Use a dairy-free yogurt alternative to keep the dish fully plant-based.

What herbs go well with this dish?

Coriander, parsley, mint, or dill all pair nicely depending on the flavor profile you want to highlight.

Can I use canned pumpkin?

No, canned pumpkin is not suitable for this recipe as it’s pureed. You need fresh chunks for roasting.

Conclusion

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is a dish that’s as beautiful as it is delicious. With minimal ingredients and maximum flavor, it’s an effortlessly elegant side that works across seasons and cuisines. Whether for a festive holiday meal or a casual weeknight dinner, this dish is guaranteed to impress with its color, texture, and taste.