A creamy, aromatic side with a warm spice lift
Pumpkin loves bold flavours, and this dish proves it. Soft roasted wedges meet cool, tangy yoghurt and a generous sprinkle of za’atar, which adds herby, nutty, and slightly citrusy notes. I drizzle over a little olive oil at the end to bring everything together, giving it a glossy finish that looks as good as it tastes.
I first made this as part of a mezze-style dinner, where it sat between bowls of hummus and home made pita. It ended up being the plate that disappeared fastest. Since then, I’ve served it alongside grilled lamb, baked fish, and even roast chicken. It’s become one of those go-to pumpkin side dish ideas that works for both casual meals and dinner parties.
Choosing your pumpkin and yoghurt
You want a firm variety like butternut or Kabocha so the wedges keep their shape. For yoghurt, use a full-fat Greek-style version for richness, its thickness means it won’t run when you plate up. If you prefer a softer flavour, a strained natural yoghurt works too.
Za’atar is the hero seasoning here. It’s a blend typically made from thyme, sesame seeds, sumac, and salt. The sesame gives a gentle nuttiness, the sumac adds a lemony tang, and the thyme rounds it out with an earthy, herbal touch. You can buy it ready-made or mix your own if you have the ingredients on hand.
Ingredients you’ll need
- Pumpkin – 800 g, cut into 2–3 cm wedges, skin on if edible
- Olive oil – 3 tablespoons, plus extra for drizzling
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Greek yoghurt – 200 g
- Za’atar – 1 tablespoon
- Sumac – ½ teaspoon (optional for extra brightness)
Method: building layers of flavour
Preheat the oven to 200°C. Arrange the pumpkin wedges on a baking tray, drizzle with the olive oil, and sprinkle over the salt and pepper. Toss to coat evenly, then roast for 30–35 minutes until tender and lightly caramelised at the edges.
While the pumpkin cooks, spread the yoghurt in a thin layer over a large serving platter. Once the pumpkin is ready, arrange the hot wedges over the yoghurt. Sprinkle generously with za’atar, add the sumac if using, and finish with a drizzle of olive oil. Serve warm for the best contrast between the cool yoghurt and the hot pumpkin.
Wine pairings for a spiced, creamy side
A crisp Pinot Grigio keeps the dish feeling light and cuts through the yoghurt’s creaminess. If you prefer something with more body, a Viognier offers floral notes that play nicely with the za’atar.
Beer pairings for herb and spice
A wheat beer adds a soft, bready base that complements the sesame and thyme in the za’atar. For something sharper, a pale ale brings a gentle bitterness that balances the sweetness of the pumpkin.
Frequently asked questions
Can I make this vegan?
Yes, use a thick plant-based yoghurt made from coconut or soy, and make sure your za’atar blend is free from dairy or added milk powder.
Can I serve this cold?
Yes, roast the pumpkin ahead, chill it, and assemble just before serving. The flavours are more subtle cold, but still delicious.
What can I use instead of za’atar?
A mix of thyme, toasted sesame seeds, and lemon zest makes a good stand-in. Add a pinch of salt to balance.
Tips for success
Make sure your yoghurt is thick — if it’s too runny, strain it through muslin for 30 minutes. Roast the pumpkin until it’s slightly caramelised to deepen its flavour. Use good-quality extra virgin olive oil for the final drizzle — it’s worth it here.
Storage and reheating
Store leftovers in the fridge for up to 2 days. The yoghurt will soften the pumpkin slightly over time. If you want to reheat, do so gently in the oven at 160°C for 10 minutes, keeping the yoghurt separate until serving.
Pumpkin with Yoghurt and Za’atar
Ingredients
- 800 g Pumpkin cut into 2–3 cm wedges, skin on if edible
- 3 tbsp Olive oil plus extra for drizzling
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 200 g Greek Yoghurt thick and full fat
- 1 tbsp Za'atar
- ½ tsp Sumac optional for extra brightness
Instructions
- Preheat the oven to 200°C. Arrange the pumpkin wedges on a baking tray, drizzle with the olive oil, and sprinkle over the salt and pepper. Toss to coat evenly, then roast for 30–35 minutes until tender and lightly caramelised at the edges.
- While the pumpkin cooks, spread the yoghurt in a thin layer over a large serving platter. Once the pumpkin is ready, arrange the hot wedges over the yoghurt. Sprinkle generously with za’atar, add the sumac if using, and finish with a drizzle of olive oil. Serve warm for the best contrast between the cool yoghurt and the hot pumpkin.
Nutrition
Other pumpkin recipes in this serie
If you liked this tangy, herb-sprinkled recipe, you might enjoy exploring a few others in the collection. The Moroccan spiced roasted pumpkin with chickpeas uses similar spice warmth with added protein. For a fresher, lemony twist, try the pumpkin with lemon and dill. Or, if you’d like indulgence, the pumpkin dauphinoise with thyme is a creamy bake that works beautifully on special occasions.