Description
This savory roasted pumpkin recipe with creamy lemon yogurt and crunchy pine nuts is a flavorful fall side dish that’s easy to make, healthy, and elegant enough for entertaining. A perfect blend of roasted vegetables, fresh herbs, and tangy yogurt for your autumn table.
Ingredients
2 pounds pumpkin, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 cup Greek yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove, minced
3 tablespoons pine nuts
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss pumpkin cubes with olive oil, salt, and pepper until evenly coated.
3. Spread pumpkin in a single layer on the sheet and roast for 30–40 minutes or until golden and tender.
4. In a small bowl, whisk together Greek yogurt, lemon zest, lemon juice, and garlic until smooth. Chill until ready to serve.
5. In a dry skillet over medium heat, toast pine nuts until golden brown, stirring frequently to prevent burning.
6. On a serving platter, spread the lemon yogurt as a base. Layer roasted pumpkin on top.
7. Sprinkle with toasted pine nuts and chopped parsley. Serve warm or at room temperature.
Notes
Use sugar or pie pumpkins for best texture and sweetness.
Yogurt sauce can be made ahead and stored in the fridge.
Swap pine nuts with walnuts or almonds for a twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg