Description
This *Roasted Pumpkin with Lemon Yogurt & Pine Nuts* is a cozy and vibrant dish that’s perfect for fall dinners, holiday gatherings, or anytime you crave something both hearty and fresh. The roasted pumpkin is seasoned with warm spices, then layered over creamy lemon yogurt and finished with toasted pine nuts and herbs. It’s simple to prepare, naturally vegetarian, and packed with flavor and nutrition. Whether you’re looking for an *easy dinner*, *healthy snack*, or *vegetarian side dish*, this recipe has you covered. Add it to your list of *dinner ideas* or *food ideas* you’ll come back to again and again.
Ingredients
2 to 3 pounds pumpkin, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
Salt and black pepper, to taste
1 cup full-fat Greek yogurt
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 tablespoon olive oil (for yogurt)
Salt, to taste (for yogurt)
3 tablespoons pine nuts
2 tablespoons fresh parsley, chopped
Drizzle of olive oil, optional
Cracked black pepper, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel and cut pumpkin into 1-inch cubes. Pat dry with paper towel.
3. In a bowl, toss pumpkin with 2 tablespoons olive oil, cumin, paprika, garlic powder, salt, and pepper.
4. Spread on baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway, until golden and tender.
5. While roasting, mix yogurt with lemon juice, zest, olive oil, and a pinch of salt. Chill until serving.
6. Toast pine nuts in a dry skillet over medium-low heat for 2–3 minutes, stirring until golden. Remove immediately.
7. Once pumpkin is done, transfer to serving plate. Spoon lemon yogurt over top.
8. Sprinkle with toasted pine nuts, parsley, drizzle of olive oil, and cracked black pepper.
9. Serve warm or at room temperature.
Notes
Use butternut squash if pumpkin is unavailable—it roasts beautifully and works just as well.
Full-fat Greek yogurt creates a richer, creamier lemon sauce that balances the spices.
Don’t skip drying the pumpkin before roasting—moisture prevents browning and caramelization.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 7
- Sodium: 180
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 7
- Cholesterol: 10
Keywords: roasted pumpkin, easy dinner, vegetarian side, fall recipe, healthy snack