Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

Golden pumpkin. Creamy lemon yogurt. Toasted pine nuts. This roasted pumpkin with lemon yogurt sauce and pine nuts is a fall side dish that tastes just as dreamy as it looks. It’s warm, a little tangy, nutty, and makes any meal feel like a cozy celebration.

Why You’ll Love This Cozy Pumpkin Side Dish

Roasting pumpkin brings out all the caramel-y sweetness in each bite, and when you spoon over that zesty, garlicky yogurt sauce oh wow, it’s a flavor hug. It’s the kind of side you’ll want to scoop straight off the baking tray.

You can serve it warm, room temp, or chilled from the fridge (perfect for prepping ahead). Fancy enough for holiday dinners, but simple enough to toss together on a weeknight. No stress, all flavor.

Ingredients You’ll Need

• 2.2 lb (1 kg) pumpkin (or butternut squash), peeled and cubed
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup Greek yogurt
• 1 tbsp lemon juice (fresh is best!)
• 2 tbsp toasted pine nuts
• Fresh herbs: cilantro, parsley, or mint (or a mix!)

Swap tips:
No pine nuts? Toasted almonds or pumpkin seeds work.
No Greek yogurt? Use labneh, sour cream, or a thick plant-based yogurt.

How to Make Roasted Pumpkin with Lemon Yogurt Sauce

Step 1 – Prep the Pumpkin

Cutting pumpkin can be a bit of a wrestling match, but here’s the trick:
First, slice off the top and bottom so it stands flat. Then, use a sharp knife or veggie peeler to remove the skin. Cut it in half, scoop out the seeds, and chop it into bite-sized cubes about 1.5 inches each.

Step 2 – Roast Until Golden

Preheat your oven to 430°F (220°C). Line a baking tray with parchment for easy cleanup.

Toss the cubed pumpkin with olive oil, garlic, salt, and pepper. Spread it out evenly don’t crowd the tray or you’ll end up steaming instead of roasting. Roast for 25 to 30 minutes, flipping once, until it’s golden and slightly crisp on the edges.

Step 3 – Make the Yogurt Sauce

While the pumpkin’s roasting, whisk together Greek yogurt, lemon juice, a drizzle of olive oil, a pinch of salt, and a touch of garlic if you like it bold.

Let it sit for 10–15 minutes. This gives the flavors time to cozy up and deepen.

Step 4 – Toast the Pine Nuts

Add pine nuts to a dry skillet over medium heat. Stir constantly for about 2 minutes until they’re golden and fragrant don’t walk away, they go from toasty to burnt fast.

Step 5 – Plate & Garnish

Spoon the roasted pumpkin onto a serving dish. Drizzle (or swirl!) the yogurt sauce generously over the top. Scatter the toasted pine nuts and chopped herbs. Add a pinch of flaky salt if you’re feeling fancy.

Serve warm or let it sit out it’s just as tasty either way.

Tips & Variations

• Middle Eastern flair: Add a pinch of cumin and smoked paprika to the pumpkin
• Holiday-ready: Top with pomegranate seeds for color and crunch
• Make it a meal: Add lentils or chickpeas to make it hearty
• Vegan version: Use plant-based yogurt and swap the pine nuts for crunchy chickpeas

What to Serve It With

This roasted pumpkin is super versatile. Here are a few perfect pairings:

• Roasted chicken or lamb
• Baked salmon or white fish
• Quinoa or couscous salads
• Holiday spreads with stuffing and cranberry sauce

Pair it with this all-harvest salad for the ultimate fall spread.
Or cozy it up with this slow cooker German potato soup for a comforting dinner.

Storage & Make-Ahead Tips

• Make ahead: You can roast the pumpkin a day in advance
• Store: Keep leftovers in an airtight container up to 4 days
• Reheat: Warm in the oven at 350°F or microwave in 30-second bursts
• Yogurt tip: Keep sauce separate until serving to prevent sogginess

Make it extra special with these gluten-free pumpkin cream cheese muffins!

FAQs

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Try this recipe soon it’s a plate full of cozy, nutty, lemony joy! Got a favorite twist? Leave a comment below or snap a pic and tag us!

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