I’ve got a fantastic idea to effortlessly elevate your roasted pumpkin into a stunning side dish that pairs perfectly with grand roasts or a refreshing salad spread for lunch. It’s unbelievably easy! Simply toss the pumpkin with some garlic, pop it in the oven until it turns a beautiful golden hue, and then drizzle it with a delightful yogurt lemon sauce. To add a delightful crunch, scatter some pine nuts on top. Trust me, this simple yet superb recipe will impress everyone!
What I truly adore about this dish is its sheer simplicity. It offers a unique twist that appeals to everyone’s taste buds. I mean, roasted pumpkin on its own is already amazing, but when you add a creamy, garlicky, and lemony yogurt sauce, it takes it to a whole new level of deliciousness.
To add a touch of exotic flair and a delightful texture, sprinkle some pine nuts on top, and boom! People are always amazed by the flavors and presentations. And then, you can confidently share that classic line we passionate cooks love to use when serving guests, “Oh, it’s just a little something I threw together quickly…” I must admit, it’s still quite thrilling to say!
So go ahead and give this recipe a try. You’ll be amazed at how effortlessly you can create a side dish that will leave everyone asking for seconds. Enjoy the simplicity and the mouthwatering flavors of this roasted pumpkin with creamy yogurt sauce and pine nuts.
- 1.2kg / 2.4 lb pumpkin, skin on seeds in weight (or butternut squash or sweet potato, Note 1)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely minced using a garlic press
- 1/2 tsp each salt and pepper
Lemon yogurt sauce:
- 3/4 cup Greek yogurt (or other plain, nonsweet yogurt)
- 1/2 small garlic clove, finely minced using a garlic press
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
Sprinkling and garnishes:
- 2 tbsp pine nuts (or other nuts of choice)
- 2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
- 1/8 tsp sumac (paprika or other theme-appropriate spice, Note 2)
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
- Peel, deseed, and cut the pumpkin into 3cm / 1.2″ cubes – see photos in the post for how I do it with little effort. You should end up with about 1 kg – enough to fill a tray.
- Place pumpkin in a bowl, add garlic, salt, pepper, and olive oil. Toss well using a rubber spatula.
- Spread on the tray. Roast for 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely colored but holding its shape, rather than being a mushy mess.
Lemon Yogurt Sauce:
- Mix ingredients then set aside for at least 10 minutes to let the flavors develop.
- Preheat the skillet over medium-high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it’s got a hint of browning on both sides. Remove from pan.
- Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts, and coriander.
- I think it’s best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool the pumpkin, then dress and garnish just before serving.
- Pumpkin – any edible type of pumpkin is fine here. Not a Jack-O-Lantern pumpkin, they are not that nice to eat! Sweet potato is perfect here too. (PS Butternut Squash is called Butternut Pumpkin here in Australia, and it’s wonderful too).
- Spice – I’ve gone Middle Eastern here, with pine nuts and sumac being on the theme. Flaked or slivered almonds are also terrific, and as for spices, paprika or cinnamon works extremely well for an Arabic angle. Having said that though, the flavors are neutral enough to pair with almost any Western dish, as well as the Mediterranean.
- Other flavouring options:
Greek: Chopped dill/mint in sauce, sprinkle the dish with dried oregano and more torn dill/mint.
Christmas flavors: Toss pumpkin in cinnamon, nutmeg, and clove powder before roasting. Scatter pomegranate seeds and leafy herbs over the dish.
Indian-esque: Toss pumpkin in Indian spices (see in post for suggestions) before roasting. Garnish with mint, and chopped nuts.
American spice mixes: Toss Old Bay, Cajun, or Tex-Mex mix before roasting. Drizzle with honey, squeeze more lemon juice, and scatter with seeds of your choice.
Rosemary/thyme: Chop rosemary and/or thyme, and toss with pumpkin. Zest a lemon over the dish and top with nuts/seeds.
- Storage – Cooked pumpkin alone will keep for up to 5 days in the fridge. If already dressed with sauce and herbs etc then just a couple of days. So try to keep the pumpkin separate for storage, and make and add sauces/garnishes later when serving. Cooled pumpkins can be microwaved to warm, but take care not to overcook to mush.
Calories:216cal (11%)Carbohydrates:19g (6%)Protein:7g (14%)Fat:14g (22%)Saturated Fat:2g (13%)Cholesterol:2mg (1%)Sodium:453mg (20%)Potassium:933mg (27%)Fiber:1g (4%)Sugar:8g (9%)Vitamin A:21296IU (426%)Vitamin C:24mg (29%)Calcium:94mg (9%)Iron:2mg (11%)