This roasted pumpkin with lemon yogurt sauce is earthy, creamy, and layered with bold Middle Eastern flavor.
Tender roasted cubes of pumpkin are topped with tangy yogurt, toasted pine nuts, and a sprinkle of sumac—it’s an elegant side dish that shines warm or at room temperature.
Why You’ll Love This Recipe
Naturally sweet pumpkin caramelized to golden perfection.
Creamy lemon yogurt sauce for bright contrast.
Toasted pine nuts and fresh herbs add texture and freshness.
Great warm or room temp—ideal for holidays or summer gatherings.
Vegan-friendly with swaps and gluten-free by nature.
Ingredient Highlights
Pumpkin – Choose butternut squash or any firm, sweet variety; peeled and cubed for roasting.
Extra virgin olive oil – Adds richness and helps caramelize the pumpkin.
Garlic – Infuses both the pumpkin and yogurt sauce with savory depth.
Greek yogurt – Thick and creamy; balances the sweetness of the pumpkin.
Lemon juice & zest – Brings tang and brightness to the yogurt sauce.
Pine nuts – Toasted until golden for a buttery, nutty crunch.
Sumac – Adds a subtle citrusy note; paprika can be used instead.
Fresh cilantro or parsley – Chopped for a pop of color and herbal flavor.
Pro Tips Before You Start
Use a sharp knife and stable cutting board for peeling and cubing pumpkin safely.
Don’t crowd the tray—space the pumpkin out for better caramelization.
Preheat the pan before toasting pine nuts—watch closely to avoid burning.
Let the yogurt sauce rest to blend the flavors together.
Serve immediately after dressing to maintain texture and contrast.
How to Make Roasted Pumpkin with Lemon Yogurt Sauce
Step 1: Roast the Pumpkin
Preheat oven and line a tray. Peel, deseed, and cut pumpkin into cubes.
Toss with garlic, oil, salt, and pepper, then spread out on the tray.
Roast, flipping once, until tender and golden.
Step 2: Make the Yogurt Sauce
Mix yogurt, garlic, lemon juice, olive oil, salt, and pepper in a bowl.
Let it sit at least 10 minutes.
Step 3: Toast the Pine Nuts
In a dry skillet over medium-high heat, toast pine nuts until golden and fragrant.
Remove from pan immediately to prevent burning.
Step 4: Assemble and Garnish
Arrange roasted pumpkin on a serving platter.
Drizzle with lemon yogurt sauce and olive oil.
Sprinkle with sumac, pine nuts, and chopped herbs.
Step 5: Serve Warm or Room Temp
Serve while pumpkin is still warm, or let cool to room temperature before dressing and serving.
What to Serve It With
Grilled lamb or spiced chicken
Couscous, quinoa, or rice pilaf
Warm flatbread or pita chips
Roasted eggplant or chickpea salad
A chilled glass of dry white wine or mint tea
Variations / Substitutions
Use butternut squash or sweet potato instead of pumpkin.
Swap pine nuts for chopped almonds, walnuts, or pumpkin seeds.
Replace Greek yogurt with a plant-based yogurt for a dairy-free option.
Add a pinch of cumin or smoked paprika to the roasted pumpkin for spice.
Garnish with pomegranate seeds for extra texture and color.
Storage & Leftovers
Fridge – Store roasted pumpkin and yogurt sauce separately in airtight containers for up to 3 days.
Make-ahead tip – Roast pumpkin and toast nuts ahead; assemble just before serving.
Reheat pumpkin in a low oven or serve at room temperature.
Avoid freezing—texture of yogurt and pumpkin may suffer when thawed.
FAQs
Can I roast the pumpkin in advance?
Yes—store in the fridge and reheat or serve at room temperature when ready.
Is there a substitute for sumac?
Try smoked paprika or lemon zest for a different twist.
Can I use plain yogurt instead of Greek?
Yes, but Greek yogurt is thicker—drain regular yogurt or reduce the lemon juice slightly.
Do I need to peel the pumpkin?
Yes—for the best texture. The skin becomes tough when roasted in large cubes.
What’s the best way to cut a pumpkin safely?
Microwave for 1–2 minutes to soften, then use a sturdy knife and stable board.
Can I make this dish vegan?
Absolutely—use a dairy-free yogurt and ensure all garnishes are plant-based.
Does this work as a main dish?
Yes—pair with a grain and extra toppings like chickpeas for a hearty vegetarian meal.
Final Thoughts
This roasted pumpkin with lemon yogurt sauce is one of those dishes that feels both comforting and elegant.
The sweet, golden pumpkin paired with tangy yogurt, toasted nuts, and fresh herbs creates the kind of flavor harmony that makes every bite satisfying.
It’s perfect for holidays, potlucks, or as a weekday side with flair.
Roasted Pumpkin with Lemon Yogurt Sauce
Ingredients
Roasted Pumpkin:
- 1.2 kg / 2.4 lb pumpkin or butternut squash/sweet potato
- 2 tbsp extra virgin olive oil
- 1 garlic clove finely minced
- 1/2 tsp each salt and pepper
Lemon Yogurt Sauce:
- 3/4 cup Greek yogurt
- 1/2 small garlic clove finely minced
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
Toppings and Garnishes:
- 2 tbsp pine nuts or other nuts
- 2 tbsp chopped fresh coriander or parsley
- 1/8 tsp sumac or paprika
Instructions
- Preheat oven to 220°C/430°F. Line a baking tray with parchment paper.
- Peel, deseed, and cube the pumpkin into 1.2-inch pieces.
- Toss with garlic, oil, salt, and pepper.
- Spread on tray and roast for 20 minutes.
- Flip pieces and roast another 7–10 minutes until tender and golden.
- In a bowl, combine yogurt, garlic, lemon juice, oil, salt, and pepper. Let sit 10 minutes.
- See full steps with tips & photos → https://mischacrossing.com/roasted-pumpkin-with-lemon-yogurt-sauce/
Notes
- Pumpkin, butternut squash, or sweet potatoes all work beautifully for this recipe.
- You can peel or leave the skin on (if edible)—just be sure to cube evenly for even roasting.
- The yogurt sauce can be made ahead and stored for up to 3 days in the fridge.
