Last updated: 29 October 2026

Roasted Pumpkin with Garlic Yogurt

Name: Roasted Pumpkin with Garlic Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Turkish
Ingredients: 2.4 lb Pumpkin; 2 tbsp Extra-virgin olive oil; 1 clove Garlic; ½ tsp Table salt; ½ tsp Black pepper; ¾ cup Plain strained yogurt; ½ clove Small garlic clove; 1 tbsp Lemon juice; 1 tbsp Extra-virgin olive oil; ¼ tsp Table salt; ¼ tsp Black pepper; 2 tbsp Pine nuts; 2 tbsp Fresh parsley; ⅛ tsp Ground sumac; Extra-virgin olive oil, as needed

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Sarımsaklı Yoğurtlu Fırın Bal Kabağı

Golden roasted pumpkin with garlic-lemon yogurt, toasted pine nuts, parsley and a light sprinkle of sumac.

Prep: 10 min
Cook: 30 min
Rest: 0
Total: 40 min
Servings: 4

Ingredients

For the pumpkin

2.4 lb Pumpkin
Weighed before peeling and removing the seeds
2 tbsp Extra-virgin olive oil
1 clove Garlic
Finely crushed
½ tsp Table salt
½ tsp Black pepper
Ground

For the garlic yogurt

¾ cup Plain strained yogurt
½ clove Small garlic clove
Finely crushed
1 tbsp Lemon juice
1 tbsp Extra-virgin olive oil
¼ tsp Table salt
¼ tsp Black pepper
Ground

For finishing

2 tbsp Pine nuts
For dry toasting
2 tbsp Fresh parsley
Chopped
⅛ tsp Ground sumac
Extra-virgin olive oil, as needed
For a light finishing drizzle

Equipment

Use a large rimmed baking tray so the pumpkin fits in one uncrowded layer and browns evenly. A small dry skillet lets you toast the pine nuts while the pumpkin roasts.

Method

Heat a conventional oven to 430°F. Line a large rimmed baking tray with baking paper. Peel the pumpkin, remove the seeds and stringy center, and cut the flesh into 1¼-inch cubes.
Put the pumpkin in a large bowl. Add the olive oil, crushed garlic, salt and black pepper from the pumpkin group. Toss until evenly coated, then spread in a single layer on the tray, leaving space between the pieces.
Roast for 20 minutes. Turn the pieces carefully, then roast for 7–10 minutes more, until the centers are tender and the edges are golden. The pieces should hold their shape.
Tender centers, golden edges, distinct pieces that keep their shape.
While the pumpkin roasts, mix all the yogurt-sauce ingredients until smooth. Let the sauce stand for at least 10 minutes so the garlic and lemon flavors blend.
While the pumpkin roasts, heat a small dry skillet over medium-high heat. Add the pine nuts and stir regularly until fragrant and lightly golden on both sides. Remove them from the pan.
Fragrant pine nuts with a light golden color on both sides.
Pile the warm roasted pumpkin in a loose mound on a serving platter. Drizzle the garlic yogurt over it, leaving some of the golden pumpkin visible. Add a light drizzle of olive oil, then sprinkle with the sumac, toasted pine nuts and chopped parsley. Serve warm.

Cooking guidance

Spread the pumpkin in one layer so its edges can brown while the centers soften. Add the yogurt sauce at serving time to keep the roasted pieces distinct.

Serve the warm pumpkin in a loose mound. Drizzle the yogurt so the golden pieces remain visible, then finish with lightly toasted pine nuts, chopped parsley, sumac and a little olive oil.