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Savory Roasted Pumpkin with Creamy Lemon Yogurt and Crunchy Pine Nuts

A delicious and comforting fall dish featuring roasted pumpkin served with creamy lemon yogurt and topped with crunchy pine nuts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Vegetable Side
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin
  • 1 medium pumpkin, peeled, seeded, and cut into cubes (about 2-3 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional) for a smoky kick
For the Creamy Lemon Yogurt
  • 1 cup plain Greek yogurt
  • 1 whole lemon, juiced
  • 1 whole lemon, zested
  • to taste salt and pepper
For the Crunchy Pine Nuts
  • 1/4 cup pine nuts, toasted

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss your pumpkin cubes with olive oil, sea salt, black pepper, and paprika.
Roasting
  1. Spread the seasoned pumpkin onto a baking sheet in a single layer. Roast for about 25-30 minutes, tossing halfway through until they are golden brown and fork-tender.
Make the Yogurt Sauce
  1. While the pumpkin is roasting, combine the Greek yogurt, lemon juice, and lemon zest in a bowl. Add salt and pepper to your liking.
Toast the Pine Nuts
  1. In a dry pan over medium heat, toast the pine nuts, stirring frequently until they are golden brown.
Assembly
  1. Once the pumpkin is roasted and beautifully caramelized, place it on a serving platter. Drizzle your creamy lemon yogurt over the top, sprinkle with toasted pine nuts, and beautifully garnish with fresh herbs if you like.
Serving
  1. Serve warm or at room temperature, and enjoy!

Notes

If you can't find fresh pumpkin, butternut squash works just as beautifully. Feel free to swap the pine nuts for other nuts or seeds if you have allergies. For a vegan option, use coconut yogurt.