Roast Pumpkin W Cinnamon Pine Nuts and Yoghurt

Elevate your fall dining experience with this vibrant Roast Pumpkin with Cinnamon Pine Nuts and Yoghurt recipe, a perfect blend of warm spices, creamy yoghurt, and nutty crunch. Tender cubes of pumpkin are roasted to perfection with honey and cinnamon, creating a caramelized, flavorful base that’s both comforting and indulgent. Toasted pine nuts bring a golden richness, while a drizzle of tangy yoghurt adds a creamy contrast and fresh parsley brightens every bite. Optional pomegranate seeds provide a burst of color and sweetness, making this dish as visually stunning as it is delicious. Easy to prepare and ready in under an hour, this versatile recipe works beautifully as a holiday side, a vegetarian main, or a sophisticated addition to your everyday meal rotation.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium-sized (approximately 2 lbs or 900 g) pumpkin
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cinnamon
• 2 tablespoons honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons pine nuts
• 0.5 cup plain yoghurt
• 2 tablespoons (chopped) fresh parsley
• 2 tablespoons pomegranate seeds (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Carefully peel the pumpkin, remove the seeds, and cut it into 1-inch (2.5 cm) cubes.

Step 3

In a large mixing bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, ground cinnamon, honey, salt, and black pepper until evenly coated.

Step 4

Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet and roast in the oven for 35-40 minutes, stirring halfway through, until the pumpkin is tender and caramelized at the edges.

Step 5

While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.

Step 6

Add the pine nuts to the skillet and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat immediately to prevent burning and set aside.

Step 7

Once the pumpkin is ready, transfer it to a serving dish. Drizzle the yoghurt over the roasted pumpkin.

Step 8

Sprinkle the cinnamon-toasted pine nuts and chopped parsley over the top. For an optional burst of sweetness and color, sprinkle with pomegranate seeds.

Step 9

Serve warm or at room temperature as a side dish or light main. Enjoy!

Nutrition Facts

Serving size	(1172.8g)

Amount per serving	% Daily Value*
Calories	998.9

Total Fat 64.7g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 8.7g
Cholesterol 15.5mg	0%
Sodium 1283.4mg	0%
Total Carbohydrate 109.6g	0%
Dietary Fiber 8.2g	0%
Total Sugars 69.7g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 385.0mg	0%
Iron 9.7mg	0%
Potassium 3562.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 6.5%

Carbs: 40.2%