This Roasted Pumpkin with Yogurt Sauce and Pine Nuts is a warm, comforting dish with creamy, crunchy, and earthy notes in every bite. I love how the sweet, caramelized pumpkin pairs with the cool tang of yogurt and the buttery crunch of toasted pine nuts. It’s a simple yet elegant recipe that feels equally at home on a weekday dinner table or a holiday spread.

Why You’ll Love This Recipe

I like this recipe because it’s beautifully balanced—sweet roasted pumpkin meets tangy yogurt and nutty pine nuts in a way that feels both rustic and refined. It’s easy to prepare and doesn’t require many ingredients, but the final dish always feels special. I often serve it as a side dish, but it’s satisfying enough to be the star of a vegetarian meal when paired with grains or salad.

Ingredients

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

• Pumpkin, peeled and cut into wedges or cubes

• Olive oil

• Salt and pepper

• Ground cumin or cinnamon (optional, for a warm spice note)

• Full-fat plain yogurt (or Greek-style if I want it thicker)

• Lemon juice

• Garlic, minced or grated

• Pine nuts

• Fresh herbs (such as parsley, mint, or dill) for garnish

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the pumpkin pieces with olive oil, salt, pepper, and a pinch of ground cumin or cinnamon if I’m using it.

3. I roast the pumpkin on a baking sheet for about 30–35 minutes, flipping once, until golden and tender.

4. While the pumpkin roasts, I toast the pine nuts in a dry skillet over medium heat until golden and fragrant, then set them aside.

5. I mix the yogurt with lemon juice, minced garlic, salt, and a drizzle of olive oil. I let it chill in the fridge until ready to use.

6. Once the pumpkin is done, I arrange it on a serving platter, drizzle the yogurt sauce over the top, and sprinkle with toasted pine nuts and chopped herbs.

Servings and timing

This dish serves 4 as a side or 2 as a light main. It takes about 40 minutes to prepare, with most of the time spent roasting the pumpkin.

Variations

I sometimes use butternut squash instead of pumpkin, especially when I want a slightly smoother texture. For a more Middle Eastern twist, I add a drizzle of pomegranate molasses or sprinkle the dish with sumac. A few spoonfuls of tahini stirred into the yogurt make the sauce even richer. And if I want to add protein, I serve this with a side of lentils or chickpeas.

storage/reheating

I store the roasted pumpkin and yogurt sauce separately in airtight containers in the fridge for up to 3 days. To reheat the pumpkin, I warm it in the oven or on the stove. I serve the yogurt sauce cold or at room temperature. I recommend adding the pine nuts and herbs just before serving to keep their texture fresh.

FAQs

Can I make this dish ahead of time?

Yes, I roast the pumpkin and prepare the yogurt sauce in advance. I assemble everything just before serving to keep the textures perfect.

What kind of pumpkin works best?

I like sugar pumpkin or kabocha squash for their sweetness and firm texture. Butternut squash also works beautifully.

Can I make this dairy-free?

Absolutely. I use a thick coconut yogurt or any unsweetened plant-based yogurt as a substitute.

What herbs go best with this?

I prefer fresh parsley, dill, or mint. They add brightness and balance the richness of the dish.

Can I add spices to the yogurt sauce?

Yes, I sometimes mix in cumin, za’atar, or paprika for extra flavor.

Conclusion

This Roasted Pumpkin with Yogurt Sauce and Pine Nuts is one of my favorite fall dishes. I love the warm, roasted sweetness of the pumpkin, the creamy tang of yogurt, and the rich crunch of toasted pine nuts. It’s simple to make but full of contrast and flavor, making it a beautiful and delicious addition to any meal.