Dinner

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts Recipe

ByJack Voss April 12, 2026April 12, 2026

Introduction

This roasted pumpkin dish combines tender, flavorful pumpkin cubes with a tangy lemon yogurt sauce and crunchy pine nuts. It’s a simple yet elegant side that’s perfect for any season, bringing bright and comforting flavors to your table.

The image shows a dish with roasted orange cubes of pumpkin or squash as the bottom layer, covered with a creamy white yogurt sauce drizzled unevenly all over. Small brown toasted pine nuts are scattered generously on top, along with some green chopped herbs adding a fresh touch. The dish is served in a shallow white bowl, with light golden oil drops glistening over the yogurt. The roasted cubes have a slightly charred texture, giving a rich, warm contrast against the smooth creamy sauce and the crunchy nuts. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2kg (2.4 lb) pumpkin, skin on and seeds in weight (or butternut squash or sweet potato)
2 tbsp extra virgin olive oil
1 garlic clove, finely minced using a garlic press
1/2 tsp salt
1/2 tsp pepper
3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
1/2 small garlic clove, finely minced using a garlic press
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
2 tbsp pine nuts (or other nuts of choice)
2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
1/8 tsp sumac (or paprika or other spice of choice)

Instructions

Step 1: Preheat your oven to 220°C (430°F) or 200°C (fan). Line a baking tray with parchment paper.
Step 2: Peel, deseed, and cut the pumpkin into 3cm (1.2″) cubes. You should have about 1 kg to fill the tray.
Step 3: In a bowl, toss the pumpkin cubes with minced garlic, salt, pepper, and 2 tablespoons of olive oil until evenly coated.
Step 4: Spread the pumpkin evenly on the prepared tray and roast for 20 minutes. Turn the pieces, then roast another 7 to 10 minutes until the pumpkin is nicely colored but still holds its shape.
Step 5: While pumpkin roasts, mix the Greek yogurt, half a garlic clove, lemon juice, 1 tablespoon olive oil, salt, and pepper in a bowl. Set aside for at least 10 minutes to develop flavors.
Step 6: Heat a skillet over medium-high heat without oil. Add pine nuts and toast, stirring regularly, until fragrant and lightly browned. Remove from heat.
Step 7: To serve, pile the roasted pumpkin onto a plate. Drizzle with the lemon yogurt sauce and a little olive oil, then sprinkle with sumac, toasted pine nuts, and chopped coriander leaves.

Tips & Variations

Swap pumpkin for butternut squash or sweet potato for a different twist.
Use parsley instead of coriander if you prefer a milder herb.
Try substituting sumac with smoked paprika or cumin for varied spice profiles.
For extra crunch, lightly toast nuts in the oven instead of on the stovetop.

Storage

Store leftover roasted pumpkin in an airtight container in the refrigerator for up to 3 days. Keep the lemon yogurt sauce separately for best texture. Reheat the pumpkin gently in a microwave or oven before drizzling with sauce and garnishes.

How to Serve

The image shows a white plate full of roasted golden-brown pumpkin pieces stacked in a small heap. The pumpkin has a slightly charred and crispy look at the edges. Over the top, there is a thick drizzle of creamy white yogurt sauce, which flows down the sides of the pumpkin chunks. Scattered over the dish are light brown toasted pine nuts and bright green chopped herbs, adding contrast. Around the plate, there is a slight drizzle of golden olive oil and a light sprinkling of dark spices. The white marbled surface under the plate adds a clean, simple background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the pumpkin and prepare the yogurt sauce a few hours in advance. Keep them stored separately and assemble just before serving to maintain freshness and texture.

What can I use if I don’t have a garlic press?

If you don’t have a garlic press, finely mince the garlic with a knife. You can also grate it using a microplane or crush it with the side of the knife to release more flavor.