Name: Roasted Pumpkin Recipes with Yogurt Sauce and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium pumpkin, peeled and cut into wedges; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 cup plain Greek yogurt; 1 clove garlic, minced; 1 tablespoon lemon juice; 2 tablespoons pine nuts, toasted; Fresh parsley, chopped, for garnish

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There’s something about roasted pumpkin that just feels like comfort on a plate. The way it turns golden at the edges, soft inside, almost makes me want to skip the main dish and just pile it high. This recipe is one of my favorite roasted pumpkin recipes, and it’s far easier than you might expect. I still remember the first time I tried roasting pumpkin at home. Honestly, I was convinced it’d be a messy, complicated project. Turns out, it’s the opposite. You slice, drizzle with oil, add a sprinkle of salt, and the oven does all the magic. While the pumpkin softens, the yogurt sauce gets whipped together with garlic and a hint of lemon, and suddenly you’ve got a sauce that feels like it was made for fall dinners. This dish also happens to sneak right into the category of pumpkin healthy recipes and healthy pumpkin recipes. It works for anyone who’s been looking for recipes with pumpkin or even those hunting down a roasted pumpkin seeds recipe on the side. It’s light, filling, and the kind of thing that makes you feel like you’re eating something good for your body without giving up flavor. So, whether you’re after new pumpkin recipes or just want something easy and comforting, I can promise this one will win you over.

1) Key Takeaways
2) Easy Roasted Pumpkin with Yogurt Sauce and Pine Nuts Recipe
3) Ingredients for Roasted Pumpkin with Yogurt Sauce and Pine Nuts
4) How to Make Roasted Pumpkin with Yogurt Sauce and Pine Nuts
5) Tips for Making Roasted Pumpkin with Yogurt Sauce and Pine Nuts
6) Making Roasted Pumpkin with Yogurt Sauce and Pine Nuts Ahead of Time
7) Storing Leftover Roasted Pumpkin with Yogurt Sauce and Pine Nuts
8) Try these side dishes next!
9) Roasted Pumpkin with Yogurt Sauce and Pine Nuts Recipe
10) Nutrition

1) Key Takeaways

Learn how roasted pumpkin can become the star of your fall table.
Discover how a tangy yogurt sauce balances the sweet pumpkin.
Find out why toasted pine nuts add crunch and depth to this dish.
See how this simple recipe fits into roasted pumpkin recipes and healthy pumpkin recipes.

2) Easy Roasted Pumpkin with Yogurt Sauce and Pine Nuts Recipe

Roasted pumpkin recipes always make me smile because they show how something simple can taste extraordinary. The pumpkin transforms in the oven, turning golden and tender, almost creamy inside. I still get excited when I pull the tray out, the aroma filling the kitchen like a cozy sweater for the soul. This recipe shows you how roasted pumpkin, paired with a tangy yogurt sauce and crunchy pine nuts, can easily win a spot at your dinner table.

I know some people think working with pumpkin is tricky. I used to think so too. But once I tried this, I realized it’s just about cutting, seasoning, and letting the oven do its work. The yogurt sauce brings freshness, and the pine nuts add nutty crunch. Together, it feels balanced, satisfying, and surprisingly light.

When you’re looking for pumpkin healthy recipes or searching for new pumpkin recipes, this one delivers. It’s one of those healthy pumpkin recipes that feels indulgent but doesn’t weigh you down. You’ll find yourself making it not just in autumn but whenever you want comfort on a plate.

3) Ingredients for Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Pumpkin: Choose a medium one, peel it, and cut it into wedges. The natural sweetness deepens as it roasts, giving that earthy flavor we love.

Olive Oil: A drizzle over the pumpkin makes it caramelize beautifully in the oven.

Salt and Pepper: Keep it simple but don’t skip them. They bring out the pumpkin’s best side.

Greek Yogurt: Thick and creamy, it makes the sauce rich yet refreshing, a great partner for warm pumpkin.

Garlic: A little minced garlic gives the sauce punch without overpowering.

Lemon Juice: A squeeze of lemon brightens everything up and keeps the sauce lively.

Pine Nuts: Toasted lightly, they bring crunch and nutty depth that elevates the dish.

Parsley: Fresh and green, it adds color and a mild peppery note on top.

4) How to Make Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Step 1. Preheat your oven to 400°F or 200°C. This gets it ready to turn those pumpkin wedges golden.

Step 2. Spread the wedges out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss with your hands so each piece gets coated.

Step 3. Roast for 25 to 30 minutes. You’ll know it’s ready when the edges caramelize and the inside is soft.

Step 4. While the pumpkin roasts, make the yogurt sauce. Mix yogurt, garlic, and lemon juice in a bowl until smooth.

Step 5. Toast pine nuts in a dry pan until they turn golden and smell nutty. Don’t walk away, they toast quickly.

Step 6. Place the roasted pumpkin on a platter, drizzle with yogurt sauce, and sprinkle with pine nuts.

Step 7. Finish with parsley, and serve warm while it’s at its best.

5) Tips for Making Roasted Pumpkin with Yogurt Sauce and Pine Nuts

I’ve learned a few tricks over time with roasted pumpkin recipes. First, don’t crowd the baking tray. Give the pumpkin space so the heat can circulate and caramelize the edges. Otherwise, it will steam instead of roast.

Another tip is about the sauce. Use full-fat Greek yogurt if you can. It makes the sauce thick and creamy, which contrasts beautifully with the soft pumpkin. If you only have regular yogurt, strain it first so it’s not too runny.

Finally, toast the pine nuts right before serving. They taste better when fresh and still warm. It’s these small steps that make the dish feel special without adding extra work.

6) Making Roasted Pumpkin with Yogurt Sauce and Pine Nuts Ahead of Time

This dish works surprisingly well if you want to prepare parts ahead. Roast the pumpkin earlier in the day and keep it in the fridge. Then, when it’s time to serve, reheat it in the oven for a few minutes. It comes back to life nicely with the same roasted flavor.

The yogurt sauce can be made a day ahead. Just cover it and keep it chilled. Give it a quick stir before using. The flavors deepen and mellow with a little time.

I’d suggest waiting to toast the pine nuts until the last minute. They lose crunch if they sit too long. Keeping this small step fresh makes all the difference when everything comes together.

7) Storing Leftover Roasted Pumpkin with Yogurt Sauce and Pine Nuts

If you end up with leftovers, store them in an airtight container. The pumpkin keeps in the fridge for up to three days. Reheat it gently in the oven so it doesn’t turn soggy.

The yogurt sauce holds for about two days. After that, it starts to separate. If it thickens too much, stir in a spoonful of water or lemon juice to loosen it up again.

Pine nuts stay crunchy if you keep them in a jar at room temperature. Just add them when serving again so you keep that texture contrast.

8) Try these side dishes next!

9) Roasted Pumpkin with Yogurt Sauce and Pine Nuts Recipe