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Roasted Pumpkin with Lemon Yogurt & Pine Nuts


  • Author: Livia Scott
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Bring Mediterranean warmth to your table with this stunning dish of Roasted Pumpkin with Lemon Yogurt & Pine Nuts. Caramelized pumpkin cubes rest atop a tangy lemon-infused Greek yogurt base, topped with toasted pine nuts and fresh herbs. This easy recipe is packed with contrasting textures and bright, balanced flavors. Whether you need quick breakfast, healthy snack, or elegant dinner ideas, this is an easy recipe that fits them all — perfect for seasonal menus or creative food ideas year-round.


Ingredients

4 cups peeled and cubed pumpkin or butternut squash

1 cup Greek yogurt

1 tablespoon lemon juice

1 teaspoon lemon zest

3 tablespoons olive oil

3 tablespoons pine nuts

2 tablespoons chopped fresh herbs (mint, parsley, or cilantro)

0.5 teaspoon salt

0.25 teaspoon black pepper


Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss pumpkin cubes with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet.

3. Roast for 30–35 minutes, turning once, until golden and slightly charred.

4. In a bowl, mix Greek yogurt with lemon juice, lemon zest, 1 tablespoon olive oil, and a pinch of salt.

5. Toast pine nuts in a dry skillet over medium heat until golden.

6. Spread lemon yogurt on a serving plate as a base.

7. Top with roasted pumpkin, toasted pine nuts, and fresh herbs.

8. Drizzle a final touch of olive oil and serve warm or at room temperature.

Notes

For extra richness, use full-fat Greek yogurt.

To make it vegan, use plant-based yogurt like unsweetened almond or coconut yogurt.

Add a pinch of chili flakes for a spicy contrast to the creamy and sweet elements.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 plate
  • Calories: 260
  • Sugar: 7g
  • Sodium: 230mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: easy recipe, roasted pumpkin, healthy snack, vegetarian dinner, lemon yogurt, fall recipe, food ideas