Pumpkin with Yoghurt and Za’atar

Tender roasted pumpkin wedges on creamy Greek yoghurt, sprinkled with za’atar and sumac, finished with extra virgin olive oil. A fragrant, flavour-packed side dish that works beautifully with lamb, chicken, or fish, and makes a striking addition to any autumn table. Serve warm or at room temperature.

Course dinner, Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Keyword roasted pumpkin, roasted vegetables

Prep Time 10

Cook Time 35

Servings Servings

Calories 210

Author Spooning & Forking

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