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Roasted Pumpkin With Yogurt Sauce And Pine Nuts

Roasted pumpkin with yogurt sauce and pine nuts is a Middle Eastern side dish with caramelized squash wedges and a cool, garlicky herb yogurt smear. Finished with toasted pine nuts, pomegranate seeds, fresh mint, and a drizzle of pomegranate molasses for bright, sweet-tart contrast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted pumpkin
  • 1 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
  • 1 salt and pepper To taste
Yogurt sauce
  • 1 cup Greek yogurt
  • 2 garlic Minced
  • 2 tbsp lemon juice
  • 2 tbsp fresh herbs (mint, parsley)
  • 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 toss the pumpkin wedges with olive oil, cumin, coriander, smoked paprika, cayenne, salt, and pepper until evenly coated. The wedges should look glossy and speckled with spices.
  2. Spread the seasoned wedges on a sheet pan in a single layer and roast for 30-35 minutes, until caramelized. Look for browned edges and tender centers.
Make the yogurt sauce and assemble
  1. In a bowl, whisk Greek yogurt with minced garlic, lemon juice, fresh herbs, and salt until smooth. The sauce should be creamy and pourable for spreading.
  2. Spread the yogurt sauce on a serving platter, then arrange the warm roasted pumpkin over the sauce. Leave some sauce visible between wedges.
  3. Scatter toasted pine nuts, pomegranate seeds, and fresh mint over the pumpkin, then drizzle with pomegranate molasses. Finish with a visible sweet-tart shine across the top.

Notes

Pro tip: Use a larger, sturdy pumpkin or butternut squash so the wedges caramelize instead of steaming. Store leftovers covered in the fridge up to 3 days; keep the pumpkin and yogurt separate if possible for the best texture. Freezing is not recommended for the yogurt sauce. For a dairy-free swap, use thick plant-based yogurt in place of Greek yogurt and omit the garlic-salt to taste.