Roasted Pumpkin Yogurt Pine Nuts

When fall rolls around and pumpkins show up everywhere, there is nothing cozier than the aroma of roasting squash wafting through the house. This roasted pumpkin with creamy yogurt sauce and toasty pine nuts checks all the boxes for an easy weeknight side or a striking addition to a holiday spread. It delivers sweet caramelized pumpkin, tangy cooling yogurt, bright lemon, and the irresistible crunch of nuts all in one beautiful dish.

I first whipped this up using leftover Halloween pumpkins I did not carve and it quickly became a go-to for potlucks. My family cannot get enough of the creamy tang paired with sweet nutty roasted squash.

Ingredients

• Pumpkin: Choose a dense variety like butternut or Queensland blue for the best texture. Look for one that feels heavy for its size and has a deep color.
• Extra virgin olive oil: Gives richness and helps with caramelization. Use a fresh bottle for the best aroma.
• Fresh garlic: Adds zing; if you use pre-minced, buy one packed in water, not oil, for a cleaner flavor.
• Salt and black pepper: Bring out natural sweetness in squash. Using flaky salt enhances the finish.
• Greek yogurt: Provides a creamy base with subtle tang. Opt for whole milk for luscious results.
• Lemon juice: Lifts the yogurt sauce. Always use fresh for brightness.
• Pine nuts: Lend buttery crunch. Toast them just before serving for best flavor.
• Fresh coriander or cilantro: Offers herbaceous punch. Parsley is a good replacement if you prefer milder notes.
• Sumac: Lends a lemony hit. Look for ruby red powder in spice shops or use a mild paprika as an alternate.

Step-by-Step Instructions

Prepare the Pumpkin:

Start by preheating your oven to a good hot temperature to really brown the edges of the pumpkin. Set your oven to 220 Celsius or 430 Fahrenheit. If you are using a fan setting, go to 200. This high heat is key for caramelization.

Cut and Season:

Cut your pumpkin or butternut squash into rough cubes about three centimeters thick. If you are unsure how to peel, just cut the squash into wedges, remove the skin with a knife, and dice. Carefully toss the cubes in a large bowl with olive oil, minced garlic, salt, and pepper. Use your hands or a spatula to coat each piece thoroughly.

Roasting the Pumpkin:

Line a baking tray with parchment for easy cleanup, then spread the seasoned cubes in a single layer so the pieces brown rather than steam. Roast for roughly 20 minutes, then flip the pieces using a spatula and roast another 7 to 10 minutes. Keep an eye so they develop nice golden edges but hold their shape and do not go mushy.

Mix the Yogurt Sauce:

While the pumpkin bakes, stir together Greek yogurt, lemon juice, olive oil, salt, pepper, and a bit of garlic in a small bowl. Letting this sit for 10 minutes allows the flavors to meld and mellow. If you have the time, make it ahead and chill.

Toast the Pine Nuts:

Heat a dry skillet over medium-high and add your pine nuts. Once they start to smell aromatic and show spots of color, shake them often and remove once golden. Brown both sides for maximum nutty flavor, but watch closely as they burn fast.

Serve It Up:

Mound the roasted pumpkin onto a serving platter and spoon the lemony yogurt sauce generously over the top. Finish with a swirl of good olive oil, a sprinkle of sumac or paprika, scattered pine nuts, and lots of chopped coriander. This dish tastes best served warm but can stand at room temperature for a laid-back meal.

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Sumac always reminds me of my grandmother, sparking laughter at the table as everyone reaches for seconds.

Storage Tips

Let leftover pumpkin cool completely before refrigerating. Transfer to an airtight container with the sauce kept separately so the veggies do not go soggy. Reheat gently in the oven or enjoy chilled. The flavors deepen after a day, so this makes an excellent next-day lunch.

Ingredient Substitutions

Try butternut squash, sweet potatoes, or even carrots for the base. Use sunflower seeds or walnuts if you cannot find pine nuts. For dairy-free, swap the yogurt with a thick coconut yogurt or a plant-based alternative. Fresh parsley stands in nicely for cilantro, and a squeeze of lime works instead of lemon.

Serving Suggestions

This roasted pumpkin makes a beautiful starter for autumn dinners but is just as good as a side for grilled chicken or lamb. I pile leftovers on grain bowls or fold them into warm wraps. For brunch, serve it with soft-boiled eggs and crusty bread.

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This recipe is one I go back to all season because it feels special with very little fuss. The combination of sweet, savory, fresh, and crunchy makes it perfect for cozy gatherings or a simple weeknight dinner.

Frequently Asked Questions

→ Which pumpkin or squash works best?

Butternut squash or sweet potatoes both roast beautifully if pumpkin isn't available, each offering a slightly different natural sweetness and texture.

→ How can I make the yogurt sauce extra creamy?

Use full-fat Greek yogurt and let the garlic and lemon infuse for at least 10 minutes before serving for deeper flavor and a richer texture.

→ Do pine nuts need to be toasted?

Toasting pine nuts in a dry skillet enhances their scent and gives them a golden color, adding crunch and a delicious nutty note.

→ What herbs complement this dish?

Fresh coriander or parsley adds freshness, while a sprinkling of sumac, paprika, or your favorite spice deepens the flavor profile.

→ Can it be served cold or made ahead?

This dish is delicious warm or at room temperature, making it ideal for preparing in advance. Dress and garnish just before serving for best texture.