Description
A comforting yet vibrant dish, this Roasted Pumpkin with Lemon Yogurt & Pine Nuts recipe layers savory, citrusy, and nutty elements in perfect balance. Ideal as a cozy vegetarian main or an elegant side, it features caramelized pumpkin over a bed of lemony yogurt, finished with toasted pine nuts and capers for crunch and zing.
Ingredients
1 small sugar pumpkin (about 2 to 2.5 pounds), peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 cup full-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
⅓ cup pine nuts
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley or mint
Extra virgin olive oil for drizzling
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the pumpkin cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 30–35 minutes, turning halfway, until golden and caramelized on the edges.
4. While the pumpkin roasts, toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden. Set aside.
5. In a small bowl, mix Greek yogurt with lemon juice and lemon zest. Adjust seasoning with salt to taste.
6. To plate, spread the lemon yogurt onto a serving platter using the back of a spoon.
7. Pile the warm roasted pumpkin over the yogurt. Sprinkle with capers, toasted pine nuts, and chopped herbs.
8. Finish with a generous drizzle of extra virgin olive oil. Serve immediately.
Notes
For the best texture, cut pumpkin pieces evenly to ensure they roast uniformly.
Toast pine nuts just until golden—they can burn quickly, so keep an eye on them.
The yogurt base can be made a day ahead and stored chilled; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian Main / Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 260
- Sugar: 6g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: roasted pumpkin, lemon yogurt, pine nuts, vegetarian fall dish