Description
Bright, earthy, and deeply satisfying — this Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts is the kind of dish that turns simple seasonal ingredients into a showstopper. Roasted pumpkin caramelized to golden perfection meets the tang of lemony yogurt and the rich crunch of toasted pine nuts. Perfect for cozy dinners, holiday sides, or as a light vegetarian main. It’s an easy recipe that delivers bold texture and balanced flavor, ideal for anyone searching for elegant dinner ideas, healthy snacks, or quick vegetarian food ideas for fall and beyond.
Ingredients
1 medium sugar pumpkin (or kabocha squash), peeled and cut into 1-inch cubes
2 tablespoons olive oil
0.5 teaspoon sea salt
0.25 teaspoon freshly ground black pepper
0.5 teaspoon smoked paprika (optional)
0.75 cup plain Greek yogurt
1 tablespoon fresh lemon juice
0.5 teaspoon lemon zest
1 small garlic clove, finely grated (optional)
1 pinch salt
2 tablespoons pine nuts, lightly toasted
1 handful fresh parsley or cilantro leaves
1 drizzle extra virgin olive oil
1 pinch freshly ground black pepper
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or oil it lightly.
2. Peel and cube the pumpkin into 1-inch pieces.
3. Toss pumpkin cubes in olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
4. Spread the cubes on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
5. In a bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic (if using), and salt until smooth. Chill until ready.
6. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside.
7. Once pumpkin is roasted and slightly cooled, arrange on a serving plate.
8. Spoon lemon yogurt over the roasted pumpkin.
9. Sprinkle with toasted pine nuts and herbs.
10. Drizzle olive oil and crack fresh black pepper over the top before serving.
Notes
Use sugar pumpkin or kabocha for the best texture and flavor — avoid watery carving pumpkins.
Don’t skip toasting the pine nuts — it intensifies their nutty flavor and adds warmth.
Always assemble right before serving to keep textures perfect and vibrant.
Nutrition
- Serving Size: 1
- Calories: 270
- Sugar: 6g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: roasted pumpkin, lemon yogurt, healthy side dish, vegetarian dinner, fall recipe, easy dinner