Roasted Pumpkin with Lemon Yogurt & Pine Nuts (Easy & Elegant!)

This Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts is such a wonderfully versatile dish! It’s simple to make, looks beautifully rustic with zero effort, and tastes absolutely amazing. Tender, caramelized roasted pumpkin cubes are drizzled with a cool, tangy lemon-garlic yogurt sauce and sprinkled with crunchy toasted pine nuts and fresh herbs. I love how this Roasted Pumpkin recipe ticks so many boxes – it works perfectly as a side dish for a grand roast, fits right into a vibrant salad spread for lunch, and can easily be adapted for different occasions. It’s excellent hot, warm, or even at room temperature, making it a fantastic option year-round, including these lovely spring days here on April 8, 2025!

Why You’ll Love This Roasted Pumpkin with Lemon Yogurt

• Simple Elegance: Looks impressive on the plate but requires minimal hands-on time.
• Flavorful Combination: Sweet roasted pumpkin, tangy lemon yogurt, crunchy pine nuts, and fresh herbs create a delicious balance.
• Versatile: Perfect as a side dish, part of a salad or grain bowl, or even a light vegetarian main.
• Healthy & Delicious: Packed with nutritious pumpkin and protein-rich Greek yogurt.
• Adaptable: Easily change the nuts, herbs, or spices to fit different cuisines or occasions.

Ingredients for Roasted Pumpkin with Lemon Yogurt Sauce

Here’s what you’ll need to make this beautiful and flavorful dish. The full list with measurements is in the recipe card below.

Roasted Pumpkin

• Pumpkin (or butternut squash or sweet potato) (Vegetable) (See note 1 in original recipe)
• Extra virgin olive oil (Oil)
• Garlic clove, finely minced using garlic press (Aromatic)
• Salt (Seasoning)
• Pepper (Spice)

Lemon Yogurt Sauce

• Greek yogurt (or other plain, non-sweet yogurt) (Dairy)
• Small garlic clove, finely minced using garlic press (Aromatic)
• Lemon juice (Acid)
• Extra virgin olive oil (Oil)
• Salt (Seasoning)
• Pepper (Spice)

Sprinkling and Garnishes

• Pine nuts (or other nuts of choice) (Nuts)
• Fresh coriander/cilantro leaves, roughly chopped (or parsley) (Herb)
• Sumac (or paprika or other theme-appropriate spice) (Spice) (See note 2 in original recipe)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the Middle Eastern flair of this Roasted Pumpkin dish, but here are some fun variations:

• Different Squash: Use butternut squash or sweet potatoes as suggested, adjusting roasting time as needed.
• Different Nuts: Substitute toasted walnuts, pecans, almonds, or pistachios for the pine nuts.
• Different Herbs: Use fresh mint, dill, or parsley instead of or in addition to cilantro.
• Spiced Yogurt: Add a pinch of cumin or smoked paprika to the lemon yogurt sauce.
• Add Feta: Crumble some feta cheese over the finished dish for extra saltiness and tang.

How to Make Roasted Pumpkin with Lemon Yogurt Sauce

Let me show you how easy it is to make this delicious Roasted Pumpkin side dish:

Roast the Pumpkin

1. First, I preheat my oven to 425°F (220°C) or 400°F fan-forced (200°C fan). I line a large baking tray with parchment paper.
2. I prepare the pumpkin by peeling, deseeding, and cutting it into roughly 1.2-inch (3cm) cubes. The original post has photos showing an easy way to do this. I aim for about 1 kg (2.2 lbs) of cubed pumpkin – enough to fill the tray.
3. I place the pumpkin cubes in a large bowl. I add the minced garlic, salt, pepper, and olive oil.
4. I toss everything well using a rubber spatula to ensure the pumpkin is evenly coated.
5. I spread the seasoned pumpkin cubes onto the prepared tray in a single layer.
6. I roast for 20 minutes.
7. Then, I turn the pumpkin pieces over with a spatula.
8. I roast for a further 7 to 10 minutes, until the pumpkin is nicely colored and tender, but still holding its shape rather than being mushy.

Make the Lemon Yogurt Sauce

1. While the pumpkin roasts, I mix the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper together in a small bowl.
2. I set it aside for at least 10 minutes to let the flavors develop.

Toast the Pine Nuts

1. I preheat a dry skillet (no oil needed) over medium-high heat.
2. I add the pine nuts and cook, stirring regularly, until they smell amazing and have a hint of browning on both sides. Keep a close eye on them, as pine nuts burn quickly!
3. I immediately remove them from the hot pan to prevent further browning.

Assemble and Serve

1. To serve, I pile the warm Roasted Pumpkin in a mound on a serving plate or platter.
2. I drizzle the lemon yogurt sauce generously over the pumpkin.
3. I add a little extra drizzle of olive oil if desired.
4. Then, I sprinkle with the sumac (or paprika), toasted pine nuts, and chopped fresh coriander/cilantro.
5. Serve!

Tips and Tricks for the BEST Roasted Pumpkin

Here are my secrets for making this Roasted Pumpkin dish truly exceptional:

• High Roasting Temperature: Roasting at a high temperature (425°F/220°C) helps caramelize the pumpkin and develop its natural sweetness.
• Don’t Overcrowd the Pan: Spread the pumpkin in a single layer on the baking sheet for even roasting and browning. Use two pans if necessary.
• Cut Uniform Cubes: Try to cut the pumpkin into roughly equal-sized cubes so they cook evenly.
• Use a Garlic Press: Using a garlic press for the minced garlic ensures it distributes evenly and avoids large chunks.
• Toast Pine Nuts Carefully: Pine nuts go from toasted to burnt very quickly! Stir constantly and remove them from the heat as soon as they are fragrant and lightly browned.

How to Serve

This Roasted Pumpkin with Lemon Yogurt is incredibly versatile! Serve it:

• As a Side Dish: Perfect alongside roasted chicken, lamb, grilled fish, or pork chops. A fantastic addition to a holiday spread!
• In Salads: Add cooled roasted pumpkin to green salads or grain salads.
• In Bowls: Use it as a component in grain bowls or Buddha bowls.
• As a Light Vegetarian Main: Serve a larger portion with some crusty bread.

It’s excellent served hot or warm, but also delicious at room temperature, especially on a warmer day. Just cool the pumpkin completely, then dress and garnish just before serving if serving cold/room temp.

Make Ahead and Storage

• Make Ahead: You can roast the pumpkin and make the yogurt sauce up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Toast the pine nuts just before serving for best crunch.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the pumpkin in the microwave or a low oven. Serve with the chilled yogurt sauce.

FAQs about Roasted Pumpkin with Lemon Yogurt

• Can I use other types of winter squash?
  • Yes! Butternut squash or sweet potatoes (as mentioned in the original notes) are excellent substitutes. Acorn or delicata squash would also work well (no need to peel delicata!). Adjust roasting times as needed.
• What is Sumac and can I substitute it?
  • Sumac is a Middle Eastern spice with a tangy, lemony flavor. If you can’t find it, paprika (as suggested) is a good substitute for color, or use a little extra lemon zest.
• Can I make this vegan?
  • Absolutely! Substitute the Greek yogurt with a plain, unsweetened plant-based yogurt (like coconut, almond, or cashew yogurt).

Enjoy this simple, flavorful, and beautiful Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts! It’s a versatile dish that’s perfect for any season.

Roasted Pumpkin with Lemon Yogurt & Pine Nuts

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-5 1x
• Category: Appetizer
• Cuisine: American

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Description

This is a great way to use pumpkin that ticks a lot of boxes – it’s simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily be altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort! Excellent served hot, warm or even at room temperature.

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Ingredients

Scale 1x2x3x

For the Roasted Pumpkin:

• 1.2kg / 2.4 lb pumpkin (or butternut squash or sweet potato), skin on, seeds in weight (see Note 1)
• 2 tbsp extra virgin olive oil
• 1 garlic clove, finely minced (using garlic press recommended)
• 1/2 tsp each salt and pepper

For the Lemon Yogurt Sauce:

• 3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
• 1/2 small garlic clove, finely minced (using garlic press recommended)
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp each salt and pepper

For Sprinkling and Garnishes:

• 2 tbsp pine nuts (or other nuts of choice)
• 2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
• 1/8 tsp sumac (or paprika or other theme-appropriate spice, see Note 2)
• Extra drizzle of olive oil (optional)

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Instructions

• Roast Pumpkin:

  • Preheat oven to 430°F / 220°C (400°F / 200°C fan). Line a large baking tray with parchment paper.
  • Peel, deseed, and cut the pumpkin into approximately 1.2-inch / 3cm cubes. You should have about 1 kg (2.2 lb) of cubed pumpkin, enough to fill the tray in a single layer.
  • Place the pumpkin cubes in a large bowl. Add the minced garlic (1 clove), salt, pepper, and 2 tbsp olive oil. Toss well using a rubber spatula until the pumpkin is evenly coated.
  • Spread the pumpkin cubes in a single layer on the prepared baking tray.
  • Roast for 20 minutes. Turn the pumpkin pieces, then roast for a further 7 to 10 minutes, until nicely colored (caramelized) and tender, but still holding their shape (not mushy).

• Make Lemon Yogurt Sauce: While the pumpkin roasts, mix the Greek yogurt, minced garlic (1/2 small clove), lemon juice, 1 tbsp olive oil, salt, and pepper in a small bowl. Set aside for at least 10 minutes to allow the flavors to develop.

• Toast Pine Nuts: Preheat a small, dry skillet over medium-high heat (no oil). Add the pine nuts and cook, stirring or tossing frequently, until lightly golden brown and fragrant on both sides. Immediately remove from the pan to prevent burning.

• Assemble and Serve:

  • Pile the warm roasted pumpkin onto a serving plate or platter.
  • Drizzle the lemon yogurt sauce generously over the pumpkin.
  • Add an optional drizzle of extra virgin olive oil.
  • Sprinkle with the sumac (or paprika/other spice), toasted pine nuts, and chopped fresh coriander/cilantro.
  • Serve hot, warm, or at room temperature.

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Notes

• Pumpkin/Squash/Sweet Potato: This recipe works beautifully with pumpkin, butternut squash, or sweet potato. Peel, deseed (if necessary), and cube consistently.
• Sumac Substitute: Sumac adds a lovely lemony tang. If you don’t have it, paprika is a good substitute for color, or use another spice that fits your meal’s theme (like a pinch of cumin or coriander for Middle Eastern).
• Garlic Press: Using a garlic press ensures the garlic is very finely minced and distributes well in both the roast and the sauce.
• Roasting: Ensure pumpkin is in a single layer for even roasting and caramelization.
• Serving Temperature: Delicious served hot or warm, but also excellent at room temperature, making it great for buffets or meal prep. If serving at room temperature, cool the pumpkin completely, then dress and garnish just before serving.
• Storage: Store leftovers in fridge.