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Roasted Pumpkin With Yogurt Sauce And Pine Nuts

Roasted pumpkin wedges get caramelized in a hot oven until tender and golden, then served over a cool herbed Greek yogurt sauce. Finished with toasted pine nuts, bright pomegranate seeds, and a drizzle of pomegranate molasses.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Roasted pumpkin wedges
  • 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
For yogurt sauce
  • 1 cup Greek yogurt
  • 2 garlic Cloves, minced
  • 2 tbsp lemon juice
  • 2 tbsp fresh herbs (mint, parsley)
  • 1 salt To taste
For 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 with spices.
  2. Spread the seasoned pumpkin on a sheet pan in a single layer. Roast for 30-35 minutes, turning once if needed, until caramelized and tender with browned edges.
Make and assemble
  1. Whisk Greek yogurt with minced garlic, lemon juice, fresh herbs (mint, parsley), and salt until smooth. Spread the yogurt sauce on a platter in an even layer.
  2. Arrange the warm roasted pumpkin wedges over the yogurt sauce. Scatter toasted pine nuts, pomegranate seeds, and fresh mint over the top, then drizzle with pomegranate molasses before serving.

Notes

For the cleanest texture, roast until you see deep caramelized edges and the wedges yield when pierced. Store leftovers covered in the refrigerator up to 3 days; keep the yogurt sauce separate if possible for best texture, and rewarm pumpkin in a 400F oven for 5-8 minutes. Freezing isn’t recommended for the yogurt; however, the roasted pumpkin can be frozen up to 2 months and reheated. If you want a dairy-free option, use thick soy or coconut yogurt in place of Greek yogurt and keep the rest the same.