Roasted Pumpkin with Yogurt Sauce

This roasted pumpkin with lemon yogurt sauce and pine nuts transforms an ordinary vegetable into an extraordinary dish. The natural sweetness of roasted pumpkin paired with tangy yogurt creates a perfect balance of flavors that will impress both family and guests alike.

I discovered this recipe during fall harvest season when my farmers market was overflowing with pumpkins. What started as a simple side dish experiment has become my signature entertaining dish, always generating compliments and recipe requests.

Ingredients

• Pumpkin: With skin on and seeds in, weight about 1.2kg. The skin protects the flesh during roasting, leading to a deeper caramelization
• Extra virgin olive oil: Provides richness and helps achieve that perfect golden color. Choose a good quality oil with fruity notes
• Garlic cloves: Add savory depth to both the pumpkin and sauce. Fresh is absolutely essential here
• Greek yogurt: Creates the creamy base for the sauce. Full fat variety gives the best texture and flavor
• Fresh lemon juice: Brightens the entire dish. Always use freshly squeezed for the cleanest flavor
• Pine nuts: Contribute buttery richness and textural contrast. Toast them fresh for maximum flavor
• Fresh coriander leaves: Add herbaceous notes and visual appeal. Choose bright green bunches with no wilting
• Sumac: Provides a surprising tanginess and beautiful color contrast. Look for deep burgundy powder

Step-by-Step Instructions

Prepare the pumpkin:

Cut the pumpkin into even 3cm cubes ensuring consistent size for even cooking. Leave the skin on for added texture and to help the pieces maintain their shape. Toss thoroughly with olive oil, garlic, salt and pepper to ensure every piece is evenly coated before roasting.

Roast to perfection:

Spread the pumpkin pieces on a lined baking tray without overcrowding, giving each piece space to caramelize properly. Roast at 220°C for exactly 20 minutes, then flip each piece to ensure even browning. Continue roasting for 7 to 10 minutes until they develop a beautiful golden exterior while remaining tender inside.

Create the yogurt sauce:

Combine Greek yogurt with minced garlic, freshly squeezed lemon juice, olive oil, salt and pepper in a bowl. Whisk until completely smooth, then allow to rest for at least 10 minutes. This resting period is crucial for the flavors to meld together and the garlic to infuse the sauce.

Toast the pine nuts:

Heat a dry skillet over medium high heat until hot but not smoking. Add pine nuts and stir constantly to prevent burning. Watch closely as they can go from perfectly toasted to burnt in seconds. Remove from heat once they develop a light golden color and release their nutty aroma.

Assemble the dish:

Arrange the roasted pumpkin in a mound on a serving plate. Drizzle generously with the lemon yogurt sauce, allowing it to cascade down the sides. Add an extra light drizzle of olive oil for shine. Sprinkle with toasted pine nuts, chopped coriander, and a dusting of sumac for color and flavor.

Pin it

This dish holds special meaning for me because it showcases how simple ingredients can create something extraordinary. The first time I served it at a dinner party, my friend who claimed to dislike pumpkin asked for seconds and the recipe. Seeing people experience vegetables in a new way brings me genuine joy as a cook.

Storage and Make-Ahead Tips

Store any leftover components separately for best results. The roasted pumpkin will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until just warmed through. The yogurt sauce stays fresh for up to 2 days when refrigerated. Always toast the pine nuts just before serving to maintain their crunch.

Seasonal Variations

This versatile recipe works beautifully with other winter squashes when pumpkin is out of season. Try butternut squash for a slightly sweeter flavor or kabocha for a nuttier taste. In summer months, sweet potatoes make an excellent substitute while maintaining the same cooking method. Each variation brings its own character to the dish while preserving the beautiful contrast with the yogurt sauce.

Serving Suggestions

For an elegant dinner party, serve this dish alongside slow roasted lamb or grilled chicken. The tangy yogurt sauce complements rich meats beautifully. For a vegetarian feast, pair with a hearty grain salad and some spiced chickpeas. When serving as a main course, consider adding a protein element like roasted chickpeas or crumbled feta cheese on top.

Pin it

Enjoy the perfect combination of flavors and textures in every bite, transforming humble pumpkin into a showstopping dish.

Frequently Asked Questions

→ Can I substitute butternut squash for pumpkin?

Yes, butternut squash or sweet potato work perfectly as substitutes for pumpkin in this dish. Use the same amount (about 1.2kg before peeling) and follow the same roasting instructions.

→ What can I use instead of pine nuts?

If pine nuts aren't available or are too expensive, try toasted walnuts, slivered almonds, or pepitas (pumpkin seeds). Toast them the same way until lightly browned and fragrant.

→ Is there a dairy-free alternative for the yogurt sauce?

For a dairy-free version, use coconut yogurt or cashew-based yogurt. Adjust the lemon juice to taste as plant-based yogurts vary in tanginess.

→ What is sumac and where can I find it?

Sumac is a Middle Eastern spice with a tangy, lemony flavor. Find it in specialty stores or the international section of supermarkets. Substitute with paprika mixed with a bit of lemon zest, or za'atar spice blend.

→ Can this dish be prepared ahead of time?

Yes! Roast the pumpkin and prepare the yogurt sauce up to 2 days ahead. Store separately in the refrigerator. When ready to serve, reheat the pumpkin in a 350°F oven until warm, then assemble with the yogurt sauce and toppings.

→ What can I serve with this dish?

This versatile dish pairs beautifully with grilled meats, roasted chicken, or as part of a vegetarian spread with grain salads and flatbreads. It also works as a standalone light lunch with a side salad.