Love this recipe! It gets even tastier the next day if you can hold off!

Roasted pumpkin with lemon yogurt sauce and pine nuts is one of those dishes that bridges the gap between the old and the new. Pumpkins, a staple in Midwestern gardens, have been part of our family’s harvest rituals for generations. This recipe puts a modern twist on an old favorite, balancing the comforting warmth of roasted pumpkin with the tangy brightness of lemon yogurt sauce. It's perfect for get-togethers, evoking memories of pumpkin patches and crisp autumn days.

This delightful dish pairs wonderfully with freshly baked dinner rolls or a crusty baguette. It also fits well alongside roasted chicken or pork tenderloin, making it a versatile side. For a lighter meal, consider serving it with a mixed greens salad tossed in a simple vinaigrette. And of course, don't forget to have a pitcher of iced tea or a bottle of crisp white wine on hand to complete the meal.

Servings: 4-6

1 small pumpkin, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
Salt and pepper to taste
1 cup plain Greek yogurt
1 lemon, zested and juiced
1 clove garlic, minced
2 tablespoons pine nuts, toasted
Fresh parsley, chopped (optional)

Preheat your oven to 400°F (200°C).

In a large bowl, toss the pumpkin cubes with olive oil, salt, and pepper until evenly coated.

Spread the pumpkin cubes in a single layer on a baking sheet.

Roast in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, turning halfway through.

While the pumpkin is roasting, prepare the lemon yogurt sauce by combining the Greek yogurt, lemon zest, lemon juice, and minced garlic in a small bowl. Mix well and season with a pinch of salt.

Toast the pine nuts in a dry skillet over medium heat, shaking the pan frequently, until they are golden brown and fragrant. Be careful not to burn them.

Once the pumpkin is done, arrange it on a serving platter and drizzle with the lemon yogurt sauce. Sprinkle the toasted pine nuts over the top and garnish with fresh parsley if desired.

Serve warm and enjoy!

For a bit of extra flavor, you might want to add a sprinkle of ground cumin or smoked paprika to the pumpkin before roasting. If pine nuts are hard to come by, toasted almonds or sunflower seeds make a good substitute. For those who enjoy a slight kick, a pinch of red pepper flakes in the lemon yogurt sauce adds a pleasant heat. And if you prefer a dairy-free option, use a plant-based yogurt instead.