Description
Looking for a bold and beautiful side dish that’s both healthy and packed with flavor? This Roasted Pumpkin with Lemon Yogurt & Pine Nuts delivers the perfect blend of sweet, savory, creamy, and crunchy. Roasted pumpkin cubes caramelize to perfection, then get topped with a lemony Greek yogurt sauce, toasted pine nuts, and fresh herbs. It’s one of those easy dinner ideas that works as a vegetarian main, a seasonal side, or a creative food idea for guests. Perfect for anyone looking for healthy snack options, dinner ideas, or quick autumn recipes!
Ingredients
4 cups cubed sugar pumpkin (or butternut squash)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or 2 cloves fresh minced garlic)
3/4 cup Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil (for yogurt sauce)
1/4 cup pine nuts
2 tablespoons chopped fresh parsley or cilantro
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Toss cubed pumpkin with olive oil, salt, pepper, and garlic powder.
3. Spread the pumpkin on the tray and roast for 30-35 minutes, flipping halfway through, until golden and caramelized.
4. While pumpkin roasts, whisk together Greek yogurt, lemon juice, lemon zest, and a bit of olive oil. Season with a pinch of salt.
5. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden.
6. Plate the roasted pumpkin, drizzle with lemon yogurt sauce, sprinkle pine nuts, and finish with chopped herbs.
7. Serve warm or at room temperature.
Notes
For extra flavor, add a sprinkle of smoked paprika before roasting the pumpkin.
Don’t overcrowd your pan—use two trays if needed to get that perfect caramelization.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 1 cup roasted pumpkin + toppings)
- Calories: 235
- Sugar: 5g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 6mg
Keywords: roasted pumpkin, fall recipes, vegetarian side, healthy dinner, easy recipe