Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts

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Roasting pumpkin brings out its natural sweetness, but when paired with tangy lemon yogurt and toasted pine nuts, it transforms into a dish that’s bold, creamy, and full of contrast. This recipe is a celebration of simple, wholesome ingredients coming together to create a dish that’s vibrant in flavor and beautifully textured.

Whether you’re serving it as a starter, a side, or a light main course, this savory roasted pumpkin will steal the show. The creamy lemon yogurt adds a zesty balance to the caramelized edges of the pumpkin, while toasted pine nuts bring an irresistible crunch. It’s a cozy yet elegant dish perfect for fall evenings or holiday spreads.

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Why You’ll Love This Savory Roasted Pumpkin

This dish is incredibly easy to prepare but delivers gourmet-level results. The combination of roasted pumpkin and creamy yogurt is comforting yet refreshing, while the pine nuts offer both visual appeal and nutty depth. Plus, it’s naturally vegetarian and gluten-free, making it a crowd-pleaser for various dietary preferences.

It’s also a flexible recipe — you can serve it warm or at room temperature, and it pairs beautifully with everything from roast chicken to hearty grains.

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What Kind of Pumpkin Should I Use?

For the best flavor and texture, use sugar pumpkins or kabocha squash. These varieties roast well without becoming watery and have a naturally sweet, nutty flavor that stands up perfectly to the savory and tangy elements in this dish.

Avoid large carving pumpkins — they’re too fibrous and bland for this kind of recipe. If you’re short on time, pre-cut pumpkin cubes from the store are a great shortcut, just make sure they’re fresh and not overly moist.

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Ingredients for the Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts

Each ingredient in this dish has a purpose. Together, they create a balanced plate that’s rich, bright, and full of texture.

• Pumpkin (cubed) – The heart of the dish. Roasting brings out its natural sweetness and gives it a tender bite.
• Olive oil – Helps caramelize the pumpkin and adds a hint of richness.
• Greek yogurt – Thick and creamy, it forms the base for the tangy lemon sauce.
• Lemon juice and zest – Provides a bright, citrusy contrast to the sweet roasted pumpkin.
• Garlic (minced) – Adds depth and a savory backbone to the yogurt dressing.
• Salt and black pepper – Essential seasonings to balance and enhance the flavors.
• Pine nuts (toasted) – Crunchy and nutty, they elevate the texture and flavor.
• Fresh parsley or cilantro – For a fresh herbal finish.

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How To Make the Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer and roast for 25–30 minutes, or until golden and slightly caramelized on the edges.

Step 2: Prepare the Creamy Lemon Yogurt

In a bowl, mix the Greek yogurt with lemon juice, lemon zest, minced garlic, a pinch of salt, and black pepper. Whisk until smooth and creamy. Chill in the fridge while the pumpkin roasts.

Step 3: Toast the Pine Nuts

Place the pine nuts in a dry skillet over medium heat. Toast them for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately to avoid burning.

Step 4: Assemble the Dish

Spoon the lemon yogurt onto a serving plate. Top with warm roasted pumpkin. Scatter toasted pine nuts over the top and finish with freshly chopped parsley or cilantro. Add an extra drizzle of olive oil and a sprinkle of black pepper if desired.

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How to Serve and Store Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts

This dish is incredibly versatile and makes a perfect appetizer, side dish, or even a light main course. It comfortably feeds 4 people as a side or 2 as a main. Serve it slightly warm or at room temperature for the best flavor and texture.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate if possible to maintain freshness and prevent sogginess. Reheat the pumpkin in a skillet or low oven for the best results.

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What to Serve With Savory Roasted Pumpkin?

Grilled Chicken Thighs

Juicy grilled or roasted chicken thighs pair perfectly with the creamy and nutty elements of this pumpkin dish.

Herbed Couscous or Quinoa

A light, fluffy grain like couscous or quinoa adds a wholesome base and absorbs any extra yogurt dressing.

Warm Pita or Flatbread

Use bread to scoop up the yogurt and pumpkin — ideal for a more casual, hands-on dining experience.

Roasted Brussels Sprouts

Their deep, earthy flavor complements the sweet notes of roasted pumpkin.

Feta and Olive Salad

This salty, briny salad cuts through the richness of the dish and adds a Mediterranean twist.

Spiced Lentil Soup

A warm, hearty soup on the side makes this a full, comforting meal.

Sautéed Greens

Quickly cooked spinach, kale, or chard adds color and a boost of nutrition.

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Frequently Asked Questions

Can I use canned pumpkin instead of fresh?
No, canned pumpkin is pureed and won’t work for roasting. For this recipe, you need fresh, cubed pumpkin or squash to get the perfect texture and caramelized edges.

Can I make this dish ahead of time?
Absolutely! Roast the pumpkin and prepare the yogurt dressing a day ahead. Store them separately in the fridge and assemble right before serving.

Is there a vegan alternative to Greek yogurt?
Yes, you can use a thick plant-based yogurt like coconut or cashew yogurt. Add lemon and garlic just as you would with regular yogurt for a similar flavor profile.

Do I have to toast the pine nuts?
Toasting is optional but highly recommended. It deepens the flavor and adds that delicious crunch that elevates the whole dish.

What if I don’t have pine nuts?
You can substitute with chopped walnuts, almonds, or even sunflower seeds. Just make sure they’re toasted for added flavor.

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

And let me know in the comments how yours turned out. Did you use kabocha or sugar pumpkin? Try adding a drizzle of honey or a sprinkle of chili flakes for a twist!

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other create better meals together.

Explore beautifully curated health-boosting recipes on Tanya Recipes on Pinterest and discover your new go-to for feel-good food inspiration!

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