You know that moment when the oven kicks out that sweet, toasty smell, and suddenly the whole kitchen feels like a cozy hug? Yeah, that’s what roasting pumpkin does. This dish is the perfect mix of autumn vibes and fresh, tangy brightness—kind of like wearing a chunky sweater but still rocking sunglasses. The pumpkin gets all caramelized and soft, and then you hit it with lemony yogurt and crunchy pine nuts… honestly, it’s a vibe.

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Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4–6

Ingredients

Roasted Pumpkin:

• 1.2 kg / 2.4 lb pumpkin (skin on, seeds in weight—or swap in butternut squash or sweet potato)
• 2 tbsp extra virgin olive oil
• 1 garlic clove, finely minced (garlic press works best)
• ½ tsp salt
• ½ tsp pepper

Lemon Yogurt Sauce:

• ¾ cup Greek yogurt (or any plain, unsweetened yogurt)
• ½ small garlic clove, finely minced
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper

Toppings & Garnishes:

• 2 tbsp pine nuts (or swap for walnuts, almonds, or pistachios)
• 2 tbsp fresh coriander/cilantro, roughly chopped (parsley works too)
• ⅛ tsp sumac (or paprika, or another spice that makes sense for your mood)

Instructions

1. Preheat & Prep:
   Heat your oven to 220°C / 425°F. Cut pumpkin into wedges — skin on if you like that rustic look, or peel if you’re feeling fancy. Scoop out seeds (save ’em for roasting later if you want a snack).
2. Season & Roast:
   Toss pumpkin with olive oil, garlic, salt, and pepper. Spread on a baking sheet in a single layer. Roast 40–45 minutes until golden at the edges and soft in the middle.
3. Make the Sauce:
   Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Taste it — if it makes your tastebuds do a happy dance, you’re good.
4. Toast the Pine Nuts:
   Pop them in a dry pan over medium heat for 2–3 minutes, shaking often so they don’t burn. (This part smells amazing, btw.)
5. Assemble & Serve:
   Spread sauce on a platter, pile roasted pumpkin on top, sprinkle pine nuts, herbs, and sumac. Serve warm.

❓ FAQs

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

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• Author: Emily
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

That sweet, toasty smell when the oven’s doing its thing? That’s this roasted pumpkin. Caramelized edges, lemony yogurt sauce, crunchy pine nuts — autumn cozy meets sunny vibes on a plate.

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Ingredients

Scale 1x2x3x

• 1.2 kg / 2.4 lb pumpkin (skin on, seeds in weight — or swap in butternut squash or sweet potato)
• 2 tbsp extra virgin olive oil
• 1 garlic clove, finely minced
• ½ tsp salt
• ½ tsp pepper
• ¾ cup Greek yogurt (or any plain, unsweetened yogurt)
• ½ small garlic clove, finely minced
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp pine nuts (or swap for walnuts, almonds, or pistachios)
• 2 tbsp fresh coriander/cilantro, roughly chopped
• ⅛ tsp sumac (or paprika, or another spice that makes sense for your mood)

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Instructions

1. Preheat oven to 220°C / 425°F. Cut pumpkin into wedges (peel if preferred), scoop out seeds.
2. Toss with olive oil, garlic, salt, and pepper. Arrange on a baking sheet. Roast for 40–45 minutes until golden and soft.
3. Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Adjust to taste.
4. Toast pine nuts in a dry pan over medium heat for 2–3 minutes, shaking often.
5. Spread yogurt sauce on a serving platter. Top with roasted pumpkin, sprinkle with pine nuts, chopped herbs, and sumac.

Notes

You can prep the pumpkin and sauce ahead — just reheat the pumpkin in the oven before serving. Want it vegan? Swap in coconut yogurt. No sumac? Paprika or cumin works too. This one’s made to flex with your pantry.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Modern

Nutrition

• Serving Size: 1 plate
• Calories: 180
• Sugar: 6g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 5mg

Keywords: roasted pumpkin, lemon yogurt, autumn, vegetarian, side dish

Wrapping It Up

This roasted pumpkin is that rare dish that’s equally at home at a holiday dinner table or a lazy Sunday lunch. It’s got that cozy, slightly sweet thing going on, but then the lemon yogurt wakes everything up, and the pine nuts bring the crunch. You’ll probably end up eating a wedge right off the pan while pretending you’re “just checking if it’s done.” No judgment—I’ve been there.