Roasted Pumpkin with Lemon Yogurt & Pine Nuts

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Golden, caramelized cubes of roasted pumpkin, infused with warm spices and olive oil, meet the creamy tang of lemony yogurt in this vibrant and comforting dish. The pine nuts add a toasted crunch, while fresh parsley brings just the right amount of brightness to round out every bite. This recipe balances warmth and freshness, making it a standout side dish or a light vegetarian main.

It’s the kind of dish that feels both rustic and elegant—perfect for a cozy autumn evening, yet impressive enough for a festive dinner table. Whether served warm or at room temperature, Roasted Pumpkin with Lemon Yogurt & Pine Nuts delivers big flavor with very little effort.

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Why You’ll Love This Roasted Pumpkin with Lemon Yogurt & Pine Nuts

• Perfect balance of flavors: Earthy sweetness from the pumpkin, acidity from the yogurt, nuttiness from pine nuts, and herby freshness from parsley.
• Simple, seasonal ingredients: Nothing fancy or hard to find—just fresh produce and pantry staples.
• Versatile: Works as a side, starter, or light main dish. Great for meal prep or serving at gatherings.
• Nutrient-rich: Pumpkin is loaded with vitamins, while Greek yogurt adds protein and probiotics.
• Naturally vegetarian: A flavorful meatless option that even carnivores will love.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (And Why You Need Them)

To make Roasted Pumpkin with Lemon Yogurt & Pine Nuts seamless and enjoyable, having the right tools on hand is key:

• Sharp Chef’s Knife: A sturdy, sharp knife is essential for cutting through the dense pumpkin safely and cleanly.
• Sturdy Cutting Board: Go for a large, non-slip board to give yourself plenty of room and safety while prepping.
• Large Baking Sheet: A rimmed baking sheet allows the pumpkin to roast evenly without overcrowding, which is crucial for caramelization.
• Mixing Bowl: You’ll need this to toss the pumpkin with oil and spices before roasting.
• Small Skillet or Pan: Ideal for toasting the pine nuts to a perfect golden brown.
• Whisk or Spoon: To mix the lemon yogurt sauce until it’s smooth and well-combined.
• Zester or Grater: For getting that fresh lemon zest that lifts the entire yogurt sauce.

Investing in just a few quality tools can transform basic recipes into restaurant-quality dishes right in your own kitchen.

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Preparation Tips

• Peeling the Pumpkin: If you’re using a whole pumpkin, use a vegetable peeler or a paring knife to remove the skin. You can also opt for pre-cut pumpkin to save time.
• Uniform Chopping: Try to cut the pumpkin into evenly sized cubes so they cook at the same rate and get evenly browned.
• Dry the Pumpkin: Pat the cubes dry with a paper towel before roasting—moisture prevents caramelization.
• Use Parchment Paper: This makes cleanup easier and ensures the pumpkin doesn’t stick to the tray.
• Toast the Pine Nuts Gently: They burn quickly, so stir constantly over medium-low heat and remove from pan as soon as they turn golden.
• Use Full-Fat Yogurt: For the creamiest, richest sauce, go for full-fat Greek yogurt—it holds up well against the heat of the roasted pumpkin.

These simple prep tips will help you nail the texture, flavor, and presentation of this cozy dish every time.

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Ingredients for This Roasted Pumpkin with Lemon Yogurt & Pine Nuts

Here’s everything you’ll need to create this vibrant, flavorful dish:

For the Roasted Pumpkin:

• 1 medium pumpkin (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

For the Lemon Yogurt:

• 1 cup full-fat Greek yogurt
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Salt, to taste

For Topping:

• 3 tablespoons pine nuts
• 2 tablespoons chopped fresh parsley
• Extra drizzle of olive oil (optional)
• Cracked black pepper, to finish

Everything in this list works together to create a beautiful harmony of flavors—sweet, tangy, toasty, and fresh—all in one dish.

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Step 1: Prep the Pumpkin

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Peel, seed, and cube the pumpkin into 1-inch pieces. Pat dry with a paper towel to remove excess moisture for better caramelization.

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Step 2: Season and Roast

In a large mixing bowl, toss the pumpkin cubes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread the seasoned pumpkin in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until the pumpkin is golden and slightly crisp on the edges.

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Step 3: Make the Lemon Yogurt

While the pumpkin is roasting, whisk together the Greek yogurt, lemon zest, lemon juice, olive oil, and a pinch of salt in a small bowl. Taste and adjust seasoning as needed. Keep chilled until ready to use.

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Step 4: Toast the Pine Nuts

In a dry skillet over medium-low heat, toast the pine nuts for 2–3 minutes, stirring frequently, until golden and fragrant. Immediately transfer to a plate to prevent burning.

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Step 5: Assemble and Serve

Once the pumpkin is tender and caramelized, transfer it to a serving plate. Spoon the lemon yogurt generously over the top. Sprinkle with toasted pine nuts, fresh parsley, a drizzle of olive oil (optional), and freshly cracked black pepper. Serve warm or at room temperature.

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Notes

• Pumpkin alternatives: Butternut squash or kabocha are great substitutes if you can’t find fresh pumpkin.
• Make it vegan: Use a plant-based yogurt like coconut or almond-based Greek-style yogurt.
• Flavor twist: Add a touch of ground cinnamon or chili flakes for extra warmth or heat, depending on your taste.

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Watch Out for These Mistakes While Cooking

• Overcrowding the baking sheet: This traps steam and prevents browning. Make sure pumpkin cubes are in a single layer with space between them.
• Skipping the yogurt seasoning: Plain yogurt alone can taste flat—don’t forget to add lemon zest, juice, and salt for brightness.
• Burning the pine nuts: They toast very quickly. Keep an eye on them and stir constantly. Once golden, remove from heat immediately.
• Using low-fat yogurt: It can be watery and less creamy—opt for full-fat for the best texture and flavor.
• Undercooking the pumpkin: It should be fork-tender with crisp edges. If it’s still firm after 35 minutes, give it a few more minutes in the oven.

These small details can make a big difference in the final flavor and presentation of your Roasted Pumpkin with Lemon Yogurt & Pine Nuts.

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What to Serve With Roasted Pumpkin with Lemon Yogurt & Pine Nuts?

This dish is incredibly versatile—it can be a beautiful centerpiece or a flavorful supporting side. Here are some ideas to complement it perfectly:

8 Recommendations

1. Grilled Lamb Chops
   The savory richness of lamb pairs beautifully with the sweet and tangy notes of the pumpkin and yogurt.
2. Herbed Couscous or Quinoa Salad
   Light and fluffy grains help soak up the lemony yogurt and contrast the warm spices of the pumpkin.
3. Crispy Chickpeas or Falafel
   For a protein-packed vegetarian meal, serve this dish alongside crispy chickpeas or homemade falafel.
4. Roasted Chicken Thighs
   Juicy, spiced chicken makes a hearty combo with the mellow sweetness of the roasted pumpkin.
5. Warm Flatbreads or Pita
   Use them to scoop up every bit of pumpkin and yogurt—especially great for casual, hands-on meals.
6. Steamed Green Beans with Lemon
   Adds crunch and freshness to balance the roasted, creamy textures.
7. Wild Rice Pilaf with Herbs
   Earthy and aromatic, wild rice adds both texture and contrast.
8. Charred Broccolini or Brussels Sprouts
   These bitter greens complement the sweet, roasted pumpkin and bring depth to your plate.

Whether you’re planning a holiday table or a cozy weeknight dinner, these pairings turn your Roasted Pumpkin with Lemon Yogurt & Pine Nuts into a memorable meal.

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Storage Instructions

Got leftovers? Great—this dish stores well and even tastes better as the flavors meld.

• Refrigeration: Store the roasted pumpkin and lemon yogurt separately in airtight containers. Both will keep well for up to 4 days in the fridge.
• Reheating: Reheat the pumpkin in the oven at 350°F (175°C) for about 10 minutes to maintain texture. Avoid microwaving the yogurt—serve it cold or at room temp.
• Freezing: Not recommended. The texture of the pumpkin becomes mushy and the yogurt may separate upon thawing.

Tip: If meal prepping, keep garnishes like pine nuts and parsley separate until ready to serve to maintain freshness and crunch.

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Estimated Nutrition

(Per Serving — Based on 4 Servings)

• Calories: ~280 kcal
• Protein: 7g
• Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
• Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 7g
• Cholesterol: 10mg
• Sodium: 180mg

This dish offers a satisfying mix of healthy fats, fiber, and vitamins—especially vitamin A from the pumpkin and probiotics from the yogurt.

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Frequently Asked Questions

1. Can I use canned pumpkin instead of fresh?

Not for this recipe. Canned pumpkin is pureed and won’t roast properly. Stick to fresh pumpkin or use cubed butternut squash as a shortcut.

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2. What type of pumpkin works best?

Sugar pumpkin or pie pumpkin is ideal—it’s sweeter, less watery, and roasts beautifully. Avoid carving pumpkins, which are more stringy and bland.

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3. Can I make this dish ahead of time?

Yes! Roast the pumpkin and mix the yogurt sauce up to a day in advance. Assemble everything just before serving for the best texture and presentation.

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4. Is this recipe gluten-free?

Absolutely. All ingredients are naturally gluten-free—just double-check any packaged yogurt or seasonings for hidden additives.

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5. How do I make it vegan?

Swap the Greek yogurt for a plant-based yogurt (like coconut or cashew yogurt), and make sure it’s unsweetened and unflavored. The rest of the recipe is already vegan-friendly.

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6. What can I use instead of pine nuts?

Toasted almonds, walnuts, sunflower seeds, or even pumpkin seeds (pepitas) are excellent alternatives with similar crunch and nuttiness.

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7. Can I add protein to make it a full meal?

Definitely. Add grilled chicken, pan-seared halloumi, or even a soft-boiled egg on top to bulk it up into a full, satisfying meal.

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8. Can I serve this dish cold?

Yes, it’s delicious at room temperature or chilled. Just make sure the yogurt sauce is stirred well before serving.

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Conclusion

Roasted Pumpkin with Lemon Yogurt & Pine Nuts is a cozy, colorful, and flavor-packed dish that bridges comfort food with light, fresh flair. It celebrates seasonal ingredients while staying simple and approachable, making it a go-to for everything from holiday gatherings to weeknight dinners. Whether served as a side or centerpiece, it’s sure to impress—no complicated techniques required.

Ready to roast and drizzle your way to something special? Let’s move on to the printable version.

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