Roasted Pumpkin with Greek Yogurt and Herbs

Name: Roasted Pumpkin with Greek Yogurt and Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 800 g of pumpkin (seeded and cut into slices); 3 tbsp of extra virgin olive oil; 3 cloves of garlic (finely minced); 2 sprigs of rosemary (fresh); 1 tsp of salt; 1/2 tsp of black pepper (ground); 300 g of plain Greek yogurt; 1 tbsp of lemon juice; 4 sprigs of parsley (fresh, leaves picked)

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Roasted pumpkin with Greek yogurt pairs tender, golden oven-roasted wedges with a creamy sauce flavored with lemon and fresh herbs. Ideal as a tasty starter or an autumn side dish, this hearty plate goes wonderfully with good crusty bread.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Difficulty: Easy
Per person: €1.63

By the CookinBreak team

Ingredients 9

servings

Estimated cost €6.50

For the sauce

1 ¼ cups plain Greek yogurt
1 tbsp lemon juice

For serving

4 sprigs of parsleyfresh, leaves picked

Equipment

Baking sheetlined with parchment paper
Bowlfor whisking the yogurt sauce
Chef's knifefor slicing the pumpkin

Instructions

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Preheat your oven to 400 °F with the fan on and line a baking sheet with parchment paper.

Place the pumpkin slices and minced garlic on the sheet, then drizzle with the extra virgin olive oil, the salt, black pepper and the rosemary leaves.
Toss directly on the sheet to coat the flesh well, then arrange the pieces flat without overlapping them.
Bake for until the flesh is tender under the tip of a knife and the edges are well caramelized.
In a bowl, whisk the plain Greek yogurt with the lemon juice and a pinch of salt until smooth.
Spread the yogurt sauce over the bottom of a shallow bowl or serving dish with the back of a spoon.
Arrange the hot pumpkin slices on the cool bed of yogurt, sprinkle with the golden garlic and the fresh parsley, and pour over the remaining cooking juices.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

5.0

Panettone

1 h 30Hard

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

178kcal

Protein5 g11%
Carbs14 g32%
Fat11 g57%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an irresistible contrast of textures, finish cooking for 3 minutes under the oven broiler to caramelize the edges without drying out the flesh.

Freezing : Can you freeze this recipe?

Yes

Roasted pumpkin on its own freezes very well, up to 3 months in freezer bags. Greek yogurt does not freeze.

Storage : How long does it keep?

Roasted pumpkin keeps 3-4 days max in an airtight container in the fridge. Add the Greek yogurt just before serving.

Making ahead : Can you make it the day before?

Yes

Roasted pumpkin and chopped herbs can be prepared the day before. Store separately in the fridge. Assemble before serving.

Reheating : How do you reheat it?

Roasted pumpkin: oven 10-15min at 180°C or air fryer 5-7min at 170°C. Microwave possible but the texture is less crisp.

Variations

Replace the pumpkin with kabocha or butternut squash, as you like.
Add a tablespoon of tahini to the Greek yogurt for a more pronounced Middle Eastern note.
Sprinkle with dry-toasted pumpkin seeds to add crunch when plating.

Mistakes to avoid

Cutting slices of uneven thickness, which would cause uneven cooking.
Plating the scorching pumpkin too long ahead, which would make the yogurt sauce split.
Piling the pieces on the baking sheet instead of spacing them out well, which would steam the squash instead of roasting it.

Frequently asked questions

Do I need to peel the pumpkin before roasting it?

Pumpkin skin becomes tender when cooked if it is sliced thinly. You can leave it on if the pumpkin is organic, or easily peel it with a vegetable peeler before cooking.

Can I replace the Greek yogurt with another dairy product?

Yes, sheep's milk yogurt, thick labneh or even a drained fresh cheese offer a similar creamy texture while keeping a pleasant touch of tang.

How do I know when the roasted pumpkin is done?

Simply insert the blade of a knife into the center of a wedge: it should go in with no resistance while the outer edges should be golden and slightly caramelized.

Is this dish eaten hot or cold?

The appeal lies in the temperature contrast between the pumpkin fresh out of the oven and the cool yogurt sauce, but the whole thing is also good lukewarm as a salad.