Go Back

Roasted Pumpkin With Yogurt Sauce And Pine Nuts

Roasted pumpkin with yogurt sauce and pine nuts is a Middle Eastern-style side dish with golden caramelized wedges and a cool, garlicky herbed yogurt smear. Roasted at high heat and finished with toasted pine nuts, pomegranate seeds, fresh mint, and a drizzle of pomegranate molasses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted pumpkin
  • 1 small pumpkin or butternut squash sliced into wedges
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.1 salt and pepper to taste
Yogurt sauce
  • 1 cup Greek yogurt
  • 2 garlic cloves minced
  • 2 tbsp lemon juice
  • 2 tbsp fresh herbs (mint, parsley)
  • 0.1 salt to taste
Topping
  • 3 tbsp toasted pine nuts
  • 2 tbsp pomegranate seeds
  • 1 fresh mint
  • 1 pomegranate molasses drizzle

Equipment

  • 1 sheet pan

Method
 

Roast the pumpkin
  1. Preheat the oven to 425F, then place a sheet pan inside to warm up. Toss the pumpkin wedges with olive oil, cumin, coriander, smoked paprika, cayenne, salt, and pepper until evenly coated.
  2. Spread the pumpkin in a single layer on the hot sheet pan and roast for 30-35 minutes. Look for caramelized edges and tender centers, turning once halfway for even browning.
Make and assemble
  1. Whisk the yogurt sauce ingredients together until smooth. Spread the sauce on a platter so it forms a creamy base.
  2. Arrange the warm roasted pumpkin over the yogurt sauce. Scatter toasted pine nuts, pomegranate seeds, and fresh mint on top, then drizzle with pomegranate molasses.

Notes

For the best texture, roast on a preheated sheet pan so the wedges caramelize instead of steaming. Store leftovers covered in the fridge for up to 3 days; reheat the pumpkin briefly and assemble fresh with sauce (pine nuts and pomegranate keep best added at serving). Freezing isn’t recommended for the finished dish due to yogurt separation. If you need it dairy-free, swap Greek yogurt for a plain thick non-dairy yogurt and season to taste with extra lemon and salt.