Roasted Pumpkin with Lemon Yogurt & Pine Nuts

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Looking for a cozy fall dish that goes beyond the ordinary? Roasted Pumpkin with Lemon Yogurt & Pine Nuts is your answer. This dish takes humble pumpkin and elevates it into something restaurant-worthy. With charred caramelized edges, tangy lemon-kissed yogurt, and crunchy pine nuts tossed in fresh herbs, this is simplicity turned sensational.

The contrast of warm roasted pumpkin against cool, creamy yogurt creates a flavor and texture dance that’s irresistible. A drizzle of olive oil, the pop of briny capers, and a final flourish of toasted pine nuts make each bite sing. Whether you’re serving it as a stunning side or a light vegetarian main, this recipe brings warmth and brightness to your table.

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Preparation Phase & Tools to Use

To make Roasted Pumpkin with Lemon Yogurt & Pine Nuts, having the right tools will make all the difference. Here’s what you’ll need:

• Sharp Chef’s Knife: Essential for cutting through thick pumpkin flesh safely and cleanly.
• Cutting Board: Use a sturdy, non-slip board to prep your pumpkin and herbs.
• Baking Sheet: This is where the roasting magic happens. Choose a heavy-duty sheet to encourage caramelization.
• Parchment Paper: Lining the sheet prevents sticking and makes cleanup easier.
• Mixing Bowls: For tossing the pumpkin with olive oil and seasoning, and for mixing the yogurt dressing.
• Microplane or Zester: A must-have for getting fresh lemon zest into the yogurt.
• Toaster Pan or Small Skillet: Perfect for toasting pine nuts until golden and aromatic.
• Spoon or Offset Spatula: Helps you artfully spread the lemon yogurt as a base on the plate.

These simple tools keep prep clean and efficient, letting the beauty of each ingredient shine through.

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Ingredients for the Roasted Pumpkin with Lemon Yogurt & Pine Nuts

• Pumpkin: The star of the show, roasted to bring out its natural sweetness and hearty texture.
• Olive Oil: Adds richness and helps achieve those golden caramelized edges.
• Sea Salt & Black Pepper: Enhances flavor and balances the sweetness of the pumpkin.
• Greek Yogurt: Tangy and creamy, it creates a refreshing contrast to the warm pumpkin.
• Lemon Juice & Zest: Brightens the yogurt, bringing a pop of acidity that ties everything together.
• Pine Nuts: Toasted for nuttiness and crunch, adding a luxe finish.
• Capers: These briny bites provide a welcome sharpness.
• Fresh Herbs: Parsley or mint add color and a layer of freshness.
• Extra Virgin Olive Oil: A finishing drizzle to round out the dish with richness.

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How To Make the Roasted Pumpkin with Lemon Yogurt & Pine Nuts

Step 1: Roast the Pumpkin

Preheat your oven to 425°F (220°C). Toss peeled and cubed pumpkin with olive oil, sea salt, and black pepper. Spread onto a parchment-lined baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway, until edges are golden and caramelized.

Step 2: Toast the Pine Nuts

While the pumpkin is roasting, toast the pine nuts in a dry skillet over medium heat. Stir frequently for about 2–3 minutes until fragrant and lightly golden. Remove from heat immediately to prevent burning.

Step 3: Make the Lemon Yogurt

In a bowl, mix the Greek yogurt with lemon juice and lemon zest. Stir well and add a pinch of salt to taste. Set aside or refrigerate until ready to use.

Step 4: Plate the Dish

Spread the lemon yogurt in a wide swoop on your serving plate. Layer the warm roasted pumpkin on top. Sprinkle with toasted pine nuts, capers, and freshly chopped herbs. Drizzle generously with extra virgin olive oil.

Step 5: Serve and Enjoy

Serve immediately while the pumpkin is warm and the yogurt is cool. Perfect on its own or paired with crusty bread.

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Serving and Storing This Cozy Dish

This dish is best enjoyed warm right after assembly, when the roasted pumpkin contrasts beautifully with the chilled yogurt. If preparing in advance, you can roast the pumpkin and make the yogurt sauce a day ahead—just reheat the pumpkin before serving. Store leftovers in an airtight container for up to 3 days. To reheat, warm the pumpkin in the oven or skillet, and assemble fresh.

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Frequently Asked Questions

How do I cut a pumpkin safely?

Use a large, sharp chef’s knife and a stable cutting board. Start by slicing off the ends, then halve the pumpkin and scoop out the seeds. Cut into wedges and then cube.

Can I use another type of squash?

Absolutely. Butternut squash, kabocha, or acorn squash work beautifully here and bring slightly different textures and sweetness.

What if I don’t have pine nuts?

You can substitute with chopped almonds, walnuts, or even sunflower seeds for crunch.

Is this recipe vegan?

To make it vegan, simply swap the Greek yogurt for a dairy-free alternative like coconut or almond-based yogurt.

Can I serve this cold?

You can, though the magic is in the contrast between warm and cool. If serving cold, let the pumpkin come to room temperature before plating.

How can I make it more filling?

Serve with warm farro or quinoa, or top with chickpeas or crumbled feta for added protein.

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Want More Vegetarian Side Dish Ideas?

You might also enjoy the Hearty Tuscan Bean Soup, which packs plant protein in every spoonful. For a creamy companion, try the Creamy Broccoli Cheddar Soup that pairs well with roasted vegetables.

Looking for a colorful crunch? The Italian Grinder Salad brings vibrant flavor with every bite. Or go for cozy comfort with the Buffalo Chicken Lasagna Recipe if you’re feeding a crowd alongside this pumpkin dish.

And if you want something sweet to wrap it all up, Apple Enchiladas are a cozy dessert worth trying.

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Pin and Tell Me How Yours Turned Out

You can save this to your vegetarian or fall recipe boards for later. Just click the Pin button.

If you give this recipe a try, I’d love to hear about it. Did you switch up the herbs? Add something extra on top? Leave a comment below—I always enjoy seeing your creative spins.

For more recipes like this one, follow me on Pinterest at LadyPlate.

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