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Roasted Pumpkin with Yogurt Sauce and Pine Nuts

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Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a flavorful, fall-inspired side dish that pairs caramelized pumpkin with creamy yogurt and crunchy toasted pine nuts. Finished with herbs and olive oil, it’s an elegant yet simple plate for cozy meals or festive occasions.

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss pumpkin cubes with olive oil, salt, pepper, garlic (if using), and any spices you like.
  3. Spread on the baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden on the edges.
  4. Meanwhile, mix yogurt, lemon juice, olive oil, and salt in a bowl until smooth. Set aside.
  5. Toast pine nuts in a dry skillet over medium heat until golden and fragrant (2–3 minutes).
  6. To serve, spread yogurt sauce on a plate or shallow bowl. Top with warm roasted pumpkin.
  7. Sprinkle with pine nuts, chopped herbs, and drizzle with olive oil. Serve immediately.

Notes

  • Use Hokkaido or kabocha squash for no-peel convenience.
  • Swap pine nuts with toasted almonds, pumpkin seeds, or sunflower seeds.
  • For a heartier dish, serve over couscous, farro, or quinoa.
  • Add roasted chickpeas or crumbled feta for extra texture and protein.
  • Use plant-based yogurt to make it vegan.

Nutrition

Find it online: https://cookedbymaya.com/roasted-pumpkin-with-yogurt-sauce-and-pine-nuts/