Name: Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Prep time: 10 min
Cook time: PT-489411H5M12S
Total time: PT-489411H5M12S
Cuisine: Mediterranean / Middle Eastern-Inspired
Ingredients: For the Roasted Pumpkin:; 4 cups fresh pumpkin or butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 1 garlic clove, minced (optional); Optional spices: ½ tsp ground cumin, paprika, or chili flakes; For the Yogurt Sauce:; 1 cup plain Greek yogurt (or regular yogurt); 1 tablespoon lemon juice; 1 tablespoon olive oil; Pinch of salt; For Garnish:; 2 tablespoons pine nuts, toasted; 2 tablespoons fresh parsley or mint, chopped; Extra olive oil, for drizzling

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Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a warm, comforting dish that feels both rustic and refined. I love how the sweetness of roasted pumpkin pairs with the tangy yogurt sauce and the nutty crunch of toasted pine nuts. It’s simple, seasonal, and full of flavor.

Why You’ll Love This Recipe

I love how easy it is to prepare while still feeling elevated enough to serve at a dinner party or holiday gathering. Roasting brings out the natural sweetness of the pumpkin, and the yogurt sauce adds a creamy contrast. The pine nuts give it texture, and a drizzle of olive oil or a sprinkle of spices makes it even more special. Whether served as a side or a light main, it’s a dish that always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh pumpkin (or butternut squash), peeled and cubed
Olive oil
Salt and pepper
Garlic (optional)
Plain yogurt (Greek or regular)
Lemon juice
Pine nuts, toasted
Fresh herbs (like parsley or mint), chopped
Optional: ground cumin, paprika, or chili flakes for seasoning

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the pumpkin cubes with olive oil, salt, pepper, and optional spices or garlic, then spread them out evenly on the baking sheet.
I roast the pumpkin for 25–30 minutes, flipping halfway, until tender and golden brown on the edges.
While the pumpkin roasts, I mix the yogurt with a bit of lemon juice, salt, and a splash of olive oil until smooth.
I toast the pine nuts in a dry pan over medium heat for a few minutes until golden and fragrant.
To serve, I spread the yogurt sauce on a plate or bowl, pile the warm roasted pumpkin on top, sprinkle with pine nuts, and finish with fresh herbs and a final drizzle of olive oil.

Servings and timing

This recipe serves about 4 as a side dish. It takes 10 minutes to prep and 25–30 minutes to roast.

Variations

Sometimes I add roasted chickpeas for extra protein or crumble some feta on top for more flavor. I also like using a spiced yogurt base with cumin and smoked paprika. If I don’t have pine nuts, I use toasted almonds or sunflower seeds instead. And when I want it to feel more like a main dish, I serve it over couscous or quinoa.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I keep the yogurt sauce and roasted pumpkin separate for best results. To reheat the pumpkin, I warm it in the oven or air fryer to maintain its texture. The yogurt sauce is served cold or at room temperature.

FAQs

Can I use canned pumpkin?

I don’t recommend it for this recipe—the texture won’t work. Fresh pumpkin or squash is best for roasting.

What kind of yogurt works best?

I prefer Greek yogurt for its thickness, but regular plain yogurt also works. I sometimes thin it out with a splash of lemon juice or water.

Do I need to peel the pumpkin?

Yes, unless I’m using a variety like Hokkaido or kabocha, which have edible skins. Otherwise, peeling makes it easier to eat.

Can I make it vegan?

Absolutely. I use a plant-based yogurt, like coconut or almond-based, and everything else is already plant-friendly.

What’s a good substitute for pine nuts?

Toasted almonds, cashews, or pumpkin seeds work great. I just make sure to toast them for extra flavor.

Conclusion

Roasted Pumpkin with Yogurt Sauce and Pine Nuts is one of those dishes that’s as beautiful as it is delicious. I love the way it brings seasonal ingredients together with minimal effort and maximum flavor. It’s perfect for fall, comforting without being heavy, and always a crowd-pleaser.