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Roasted Pumpkin With Yogurt Sauce And Pine Nuts

Roasted pumpkin with yogurt sauce and pine nuts features caramelized squash wedges roasted hot for a tender bite, served over a herbed garlic yogurt smear. Finished with toasted pine nuts, pomegranate seeds, fresh mint, and a drizzle of pomegranate molasses for a bright, Middle Eastern-style side.
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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 small 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; season the pumpkin.
Yogurt sauce
  • 1 cup Greek yogurt
  • 2 cloves garlic Minced.
  • 2 tbsp lemon juice
  • 2 tbsp fresh herbs (mint, parsley)
  • 1 salt To taste for the sauce.
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 oven to 425F. Toss pumpkin wedges with olive oil, cumin, coriander, smoked paprika, cayenne, salt, and pepper until evenly coated.
  2. Spread the seasoned pumpkin on a sheet pan in a single layer. Roast 30-35 minutes, turning once if needed, until caramelized and browned at the edges.
Make the yogurt sauce
  1. Whisk Greek yogurt, minced garlic, lemon juice, fresh herbs (mint, parsley), and salt until smooth. Continue whisking until no garlic bits are noticeably coarse and the sauce looks creamy.
  2. Spread the yogurt sauce on a platter to form a smear. Use the back of a spoon to distribute it in an even layer for easy topping.
Assemble and finish
  1. Arrange warm roasted pumpkin wedges over the yogurt sauce. Place them so the caramelized surfaces face up for maximum color.
  2. Scatter toasted pine nuts, pomegranate seeds, and fresh mint over the pumpkin. Drizzle pomegranate molasses on top right before serving for a glossy finish.

Notes

Serve warm for best contrast between the tender pumpkin and cool, tangy yogurt. Store leftover roasted pumpkin and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days; rewarm the pumpkin gently before assembling. Freezing is not recommended for the yogurt sauce. For a dairy-light option, use lactose-free Greek yogurt or a thick strained plant yogurt substitute with a similar texture and season to taste.