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.

Ingredients

Scale

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)

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.

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.