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Roasted Pumpkin with Lemon Yogurt Sauce

Quick & Simple Meals
This Roasted Pumpkin with Lemon Yogurt Sauce is a vibrant and flavorful side dish inspired by Middle Eastern flavors. Tender caramelized cubes of pumpkin are roasted with garlic and olive oil, then topped with a tangy lemon yogurt sauce, toasted pine nuts, and a sprinkle of sumac. It’s healthy, colorful, and perfect served warm or at room temperature for holidays, dinner parties, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 210 kcal

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.