Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts

Introduction

When the cooler months roll around, it’s time to enjoy all the wonderful flavors of fall. This Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts is a dish that captures the essence of the season. Roasting pumpkin brings out its natural sweetness, which pairs beautifully with a tangy, garlicky yogurt sauce. Topped with toasted pine nuts for crunch and a sprinkle of fresh herbs, this recipe is a great side dish or a light vegetarian main course. The vibrant colors and harmonious blend of flavors make it perfect for a festive meal, but it’s simple enough for a weeknight dinner too.

Why You’ll Love This Recipe

This recipe is a delightful mix of savory, creamy, and crunchy textures, with fresh and tangy flavors that will brighten up your plate. The roasted pumpkin is tender and slightly caramelized, while the creamy lemon yogurt adds a refreshing zing. Toasted pine nuts add a satisfying crunch, and the sprinkle of sumac or paprika brings an extra depth of flavor. It’s a versatile dish that can be made with pumpkin, butternut squash, or even sweet potatoes. Plus, it’s naturally gluten-free and can easily be made vegan with a few swaps.

Ingredients

For the Roasted Pumpkin:

  • 1.2 kg (2.4 lb) pumpkin (or butternut squash or sweet potato, skin on and seeds-in weight)
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Lemon Yogurt Sauce:

  • 3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
  • 1/2 small garlic clove, finely minced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For Sprinkling and Garnishes:

  • 2 tablespoons pine nuts (or other nuts of choice)
  • 2 tablespoons fresh coriander (cilantro) leaves, roughly chopped (or parsley)
  • 1/8 teaspoon sumac (or paprika, or other theme-appropriate spice)

Directions

1. Roast the Pumpkin

Preheat your oven to 220°C (430°F) or 200°C (fan). Line a baking tray with parchment paper to prevent sticking and make cleanup easier.

Peel and deseed the pumpkin, then cut it into 3 cm (1.2 inch) cubes. You should have about 1 kg of cubed pumpkin to fill the tray.

In a large bowl, toss the pumpkin cubes with minced garlic, olive oil, salt, and pepper, ensuring they are evenly coated. Spread the seasoned pumpkin in a single layer on the prepared tray. Roast for 20 minutes, then turn the pieces over and roast for an additional 7-10 minutes, until the pumpkin is tender and caramelized but still holds its shape.

2. Make the Lemon Yogurt Sauce

While the pumpkin is roasting, prepare the lemon yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well and set aside for at least 10 minutes to allow the flavors to develop. The tangy lemon and garlic will perfectly complement the sweet roasted pumpkin.

3. Toast the Pine Nuts

Heat a dry skillet over medium-high heat. Add the pine nuts and toast them for 2-3 minutes, stirring frequently to avoid burning. Once they are golden brown and fragrant, remove them from the heat and set aside to cool. Toasted pine nuts add a delicious crunch and rich, nutty flavor to the dish.

4. Serve

Once the pumpkin is done roasting, transfer it to a serving plate, piling it into a mound. Drizzle the creamy lemon yogurt sauce over the top, followed by a small drizzle of extra olive oil for richness. Sprinkle the toasted pine nuts over the pumpkin, then finish with a garnish of fresh coriander (or parsley) and a pinch of sumac or paprika for color and flavor.

5. Enjoy

This dish can be served hot or warm, making it perfect for a variety of occasions. If you’re serving it at room temperature, allow the roasted pumpkin to cool, then dress it with the sauce and garnishes just before serving to maintain freshness and texture.

Kitchen Equipment Needed

  • Baking tray lined with parchment paper
  • Skillet for toasting pine nuts
  • Mixing bowls for tossing and yogurt sauce
  • Knife and cutting board for prepping pumpkin

Tips for Perfectly Roasted Pumpkin

  • Even Cubes: Try to cut the pumpkin into evenly sized cubes to ensure that they roast at the same rate. This will help avoid some pieces being overdone while others are undercooked.
  • Flipping the Pumpkin: Turning the pumpkin halfway through roasting helps them caramelize evenly on both sides.
  • Vegan Option: Swap the Greek yogurt for a dairy-free yogurt or a tahini-lemon sauce to make this dish completely vegan.

Recipe Swaps and Variations

  • Vegetable Variations: You can substitute butternut squash or sweet potatoes if pumpkin isn’t available. Both will offer a similarly sweet, earthy flavor.
  • Different Nuts: If you don’t have pine nuts, feel free to use walnuts, pecans, or slivered almonds for a similar crunch.
  • Herb Alternatives: Not a fan of cilantro? Use fresh parsley or mint for a different, yet equally refreshing, herbal note.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the roasted pumpkin in the oven at 180°C (350°F) until warmed through. The lemon yogurt sauce can be stored separately for up to 2 days in the refrigerator.

Food and Drink Pairings

This Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts pairs wonderfully with roasted meats like chicken or lamb. It also complements other vegetarian sides, like quinoa or farro salad. For beverages, a crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully. If you’re looking for a non-alcoholic option, sparkling water with a squeeze of lemon or a refreshing iced tea would be ideal.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Yes! You can roast the pumpkin a few hours ahead of time and gently reheat it in the oven before serving. Assemble the dish with the yogurt sauce and garnishes just before serving.

Q: Can I use other types of yogurt?
A: Greek yogurt is preferred for its thickness and creaminess, but you can use any plain, unsweetened yogurt or even a dairy-free alternative.

Q: How can I prevent the pine nuts from burning?
A: Toast the pine nuts in a dry skillet over medium heat, stirring frequently. They can burn quickly, so keep an eye on them and remove them from the heat once they are golden and fragrant.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts


  • Author: Mia Martinez
  • Total Time: 45 minutes

Description

Delicious savory roasted pumpkin paired with creamy lemon yogurt and topped with crunchy pine nuts, perfect for a healthy and flavorful side dish.


Ingredients

For the Roasted Pumpkin:
1.2 kg (2.4 lb) pumpkin (or butternut squash or sweet potato, skin on and seeds in weight)
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Lemon Yogurt Sauce:
3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
1/2 small garlic clove, finely minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For Sprinkling and Garnishes:
2 tablespoons pine nuts (or other nuts of choice)
2 tablespoons fresh coriander (cilantro) leaves, roughly chopped (or parsley)
1/8 teaspoon sumac (or paprika, or other theme-appropriate spice)

Instructions

Roast the Pumpkin:
Preheat your oven to 220°C (430°F) (200°C fan). Line a baking tray with parchment paper.
Peel, deseed, and cut the pumpkin into 3 cm (1.2 inch) cubes, yielding about 1 kg to fill the tray.
In a bowl, combine the pumpkin cubes with minced garlic, salt, pepper, and olive oil. Toss well to coat.
Spread the pumpkin on the lined tray and roast for 20 minutes. Turn the pieces and roast for an additional 7-10 minutes until nicely colored but still holding their shape.
Make the Lemon Yogurt Sauce:
In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Set aside for at least 10 minutes to let the flavors develop.
Toast the Pine Nuts:
Preheat a skillet over medium-high heat (no oil). Add the pine nuts and cook, stirring regularly until fragrant and lightly browned on both sides. Remove from the pan and set aside.
Serve:
Pile the roasted pumpkin in a mound on a serving plate. Drizzle with the lemon yogurt sauce, add a little drizzle of olive oil, and sprinkle with sumac, toasted pine nuts, and fresh coriander.
This dish is best served hot or warm, but can also be enjoyed at room temperature. If serving at room temperature, let the pumpkin cool, then dress and garnish just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 4 servings
  • Calories: Approximately 350 kcal per serving

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