Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts
A cozy roasted pumpkin side dish topped with creamy lemon yogurt and toasted pine nuts. Perfect for fall feasts or weekday dinners!
Ingredients
- 2.2 lb pumpkin 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
- 2 tbsp pine nuts
- Fresh herbs: cilantro parsley, or mint
Instructions
- 1. Preheat oven to 430°F (220°C).
- 2. Toss pumpkin with olive oil, garlic, salt, and pepper.
- 3. Spread on tray and roast for 25–30 minutes until golden.
- 4. Mix yogurt, lemon juice, olive oil, and pinch of salt in a bowl.
- 5. Let yogurt sauce sit 10–15 minutes to develop flavor.
- 6. Toast pine nuts in a dry skillet until golden.
- 7. Pile roasted pumpkin onto a serving plate.
- 8. Drizzle yogurt sauce generously over pumpkin.
- 9. Sprinkle with toasted pine nuts and fresh herbs.
- 10. Serve warm, at room temp, or chilled.
Notes
Swap pine nuts for almonds, walnuts, or seeds.
Use butternut squash or sweet potato instead of pumpkin.
Make dairy-free with thick plant-based yogurt.
Add lentils or chickpeas for a heartier dish.