Roasted Pumpkin with Lemon Yogurt & Pine Nuts

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This Roasted Pumpkin with Lemon Yogurt & Pine Nuts is fall comfort food elevated to something truly special. Golden, caramelized cubes of pumpkin are tossed in olive oil and spices, roasted to perfection, then topped with a creamy lemon yogurt sauce, toasted pine nuts, and fresh herbs. Every bite is a delightful mix of warm and cool, crunchy and creamy, tangy and savory.

This dish is perfect as a show-stopping side or a satisfying vegetarian main course. It looks gorgeous on the table, is packed with flavor, and is surprisingly simple to put together. Whether you’re preparing a holiday spread or just a cozy weeknight meal, this recipe brings both elegance and ease.

Why You’ll Love This Roasted Pumpkin with Lemon Yogurt & Pine Nuts

This dish delivers a gorgeous mix of textures and flavors. The pumpkin becomes rich and sweet once roasted, balancing beautifully with the tangy yogurt and nutty crunch of toasted pine nuts. The lemon yogurt adds a fresh twist that keeps it from feeling too heavy, making it a year-round favorite, not just for autumn.

It’s also flexible—easy to make ahead, naturally gluten-free, and vegetarian-friendly. Plus, it looks fancy enough for dinner guests but is simple enough for a busy weeknight dinner. The ingredients are wholesome, accessible, and perfect for celebrating seasonal produce.

What Kind of Pumpkin Should I Use?

For this dish, sugar pumpkin (also known as pie pumpkin) is ideal. It has a naturally sweet, dense flesh that roasts beautifully and holds its shape. You can also substitute with butternut squash or kabocha if sugar pumpkin isn’t available. Make sure to avoid large carving pumpkins, which are more watery and less flavorful.

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Ingredients for the Roasted Pumpkin with Lemon Yogurt & Pine Nuts

Each ingredient in this dish plays a key role in creating a rich, balanced flavor and texture experience.

• Pumpkin (sugar or pie pumpkin): The star of the dish. Its natural sweetness and ability to roast to golden perfection make it ideal.
• Olive oil: Helps roast the pumpkin evenly and adds a beautiful depth of flavor.
• Salt & pepper: Essential for seasoning and bringing out the pumpkin’s natural flavors.
• Garlic powder or fresh minced garlic: Adds warmth and subtle pungency.
• Greek yogurt: Offers a creamy, tangy contrast to the roasted pumpkin.
• Fresh lemon juice & zest: Brightens the yogurt and complements the sweetness of the pumpkin.
• Toasted pine nuts: Provide a nutty crunch that elevates every bite.
• Fresh parsley or cilantro: Adds color and a hint of herbal freshness.

How To Make the Roasted Pumpkin with Lemon Yogurt & Pine Nuts

Step 1: Prep and Cube the Pumpkin

Cut your sugar pumpkin into cubes, removing the seeds and skin. Aim for even-sized pieces so they roast uniformly.

Step 2: Season and Roast

Toss the pumpkin cubes in olive oil, salt, pepper, and garlic. Spread them on a baking tray lined with parchment paper. Roast at 400°F (200°C) for about 30-35 minutes, turning halfway through, until they’re golden and caramelized.

Step 3: Make the Lemon Yogurt Sauce

While the pumpkin roasts, whisk together Greek yogurt, lemon juice, zest, a pinch of salt, and a drizzle of olive oil. Taste and adjust to your preference.

Step 4: Toast the Pine Nuts

In a dry skillet over medium heat, toast the pine nuts until golden and fragrant—just a couple of minutes. Keep a close eye to avoid burning.

Step 5: Assemble and Serve

Plate the roasted pumpkin, drizzle generously with lemon yogurt sauce, sprinkle with toasted pine nuts, and top with chopped herbs. Serve warm or at room temperature.

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Serving and Storing Roasted Pumpkin with Lemon Yogurt & Pine Nuts

This vibrant dish serves about 4 people as a generous side, or 2 people as a main course. It makes a lovely warm salad-style plate or can even be served cold the next day, making it incredibly versatile.

To store leftovers, keep the roasted pumpkin in an airtight container in the fridge for up to 4 days. Store the lemon yogurt sauce separately for the freshest texture. Reheat the pumpkin in the oven or air fryer to bring back its crispy edges before serving again.

What to Serve With Roasted Pumpkin with Lemon Yogurt & Pine Nuts

Grilled Chicken Thighs

The smokiness and juicy texture of grilled chicken contrast beautifully with the creamy and nutty profile of this dish.

Herby Quinoa Salad

A fresh, herb-packed quinoa salad balances out the warm, earthy tones of the pumpkin and pine nuts.

Garlic Butter Shrimp

Savory, garlicky shrimp adds a nice seafood twist, turning this dish into a light dinner idea.

Warm Pita Bread

Perfect for scooping up the roasted pumpkin and soaking in the lemon yogurt.

Couscous with Mint

Fluffy couscous adds a soft base, while mint gives a fresh lift to each bite.

Roasted Brussels Sprouts

Another roasted veggie side that complements the textures and enhances the fall-themed flavors.

Lamb Kofta or Meatballs

For meat lovers, lamb adds bold flavor and turns this into a filling Mediterranean-style meal.

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Frequently Asked Questions

Can I make this ahead of time?
Yes! You can roast the pumpkin and prepare the lemon yogurt sauce up to two days in advance. Store them separately in the fridge and assemble just before serving.

Can I use butternut squash instead of pumpkin?
Absolutely. Butternut squash works perfectly in place of pumpkin. It has a similar texture and sweet flavor that roasts beautifully.

Is this dish suitable for vegans?
To make it vegan, simply substitute the Greek yogurt with a plant-based yogurt alternative like coconut or almond yogurt. Just ensure it’s unsweetened and thick for best results.

What other toppings can I add?
Try adding crumbled feta, pomegranate seeds, or even a sprinkle of dukkah spice mix for extra texture and flavor.

How do I avoid soggy roasted pumpkin?
Cut the cubes evenly, don’t overcrowd the baking tray, and roast at a high temperature. This ensures crispy edges and a caramelized surface.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try a different herb on top? Maybe added feta or used butternut squash instead of pumpkin?

I love seeing your creative takes on these dishes. Questions and tips are always welcome — let’s help each other cook smarter and tastier.

Explore beautifully curated seasonal sides, hearty salads, and health-boosting meals on Tanya Recipes on Pinterest and find your next crave-worthy recipe!

Conclusion

Roasted Pumpkin with Lemon Yogurt & Pine Nuts is the kind of dish that looks gourmet but is incredibly approachable. It combines comfort and brightness, texture and flavor, in one beautifully balanced plate. Whether you’re cooking for yourself, your family, or guests, this easy recipe will bring warmth and delight to any table.

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