We have a lot of bakes, creamy gratins, and smoky roasts on the site, I would like to show you a lighter side dish. Pumpkin takes on citrus beautifully, and pairing it with lemon and dill creates a side that feels fresh without losing that autumn comfort. It’s the kind of dish that brightens a plate of roast chicken or grilled salmon, adding a lift where heavier sides might weigh things down.
I first made this one summer when I had a pile of dill leftover from making pickles, and I didn’t want it to go to waste. I tossed it through roasted pumpkin with lemon juice, and it worked so well that I repeated it in autumn. Now it’s one of those seasonal pumpkin side dish recipes worth remembering, especially when I need something lighter to balance the table.
Choosing pumpkin and herbs wisely
Any pumpkin variety works here, though I lean toward butternut or sugar pumpkin because they hold their shape when roasted and aren’t too stringy. Dill is best fresh, the feathery leaves add aroma and colour, while dried dill tends to taste flat. Lemon juice is essential, but adding a little zest makes it extra bright.
Ingredients you’ll need to cook this pumpkin recipe
- Pumpkin – 800 g, peeled and cut into 2–3 cm cubes
- Olive oil – 2 tablespoons
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Lemon – zest and juice of 1 large lemon
- Fresh dill – 2 tablespoons, finely chopped
Method: roasting, dressing, finishing
Preheat the oven to 200°C. Place the pumpkin cubes on a lined tray, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, turning once, until golden and tender.
While the pumpkin cooks, mix the lemon zest, juice, and dill in a small bowl. As soon as the pumpkin comes out of the oven, toss it with the lemon–dill mixture while still hot, so the flavours soak in. Serve warm or at room temperature.
Wine pairings for lemon and dill pumpkin
A Sauvignon Blanc with grassy notes mirrors the dill and cuts through the pumpkin’s sweetness. Alternatively, a dry Riesling brings citrus tones that echo the lemon without overpowering.
Beer pairings for a lighter side
A crisp pilsner keeps things refreshing and lets the lemon shine. For more herbal depth, try a saison, which carries subtle spice that sits nicely with the dill.
Frequently asked questions
Can I use lime instead of lemon?
Yes you can, lime gives a sharper, slightly sweeter flavour. It works especially well if you’re pairing the dish with grilled fish.
Can I make this ahead?
You can roast the pumpkin ahead of time, but add the lemon and dill just before serving to keep the flavours bright.
Can I eat this cold?
Yes, it makes a lovely salad-style side when chilled, though the texture is firmer straight from the fridge.
Tips for success
Add the lemon while the pumpkin is hot so it absorbs the flavour fully. Don’t overdo the dill — it should lift the dish, not dominate it. Taste and adjust the lemon at the end, since pumpkins vary in sweetness.
Storage and reheating
Keep leftovers in the fridge for up to 3 days. If reheating, use a low oven at 160°C to avoid drying the pumpkin out. Add an extra squeeze of lemon and pinch of fresh dill before serving to refresh the flavours.
Pumpkin with Lemon and Dill
Ingredients
- 800 g Pumpkin peeled and cut into 2–3 cm cubes
- 2 tbsp Olive oil extra virgin
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 1 Lemon zest and juice
- 2 tbsp Fresh dill finely chopped
Instructions
- Preheat the oven to 200°C. Place the pumpkin cubes on a lined tray, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, turning once, until golden and tender.
- While the pumpkin cooks, mix the lemon zest, juice, and dill in a small bowl. As soon as the pumpkin comes out of the oven, toss it with the lemon–dill mixture while still hot, so the flavours soak in. Serve warm or at room temperature.
Nutrition
More pumpkin recipes
If this lemony twist appealed to you, you may also like other pumpkin dishes that bring freshness or balance richness. The pumpkin and feta salad with pomegranate and mint mixes fruit and herbs for vibrant contrast. For a smoky direction, the smoky pumpkin with paprika and garlic is wonderfully savoury. Or, for another creamy take, the pumpkin gratin with fresh sage and Gruyere offers baked indulgence.