This Roasted Butternut Squash with Yogurt and Curried Pepitas is a vibrant side dish that combines sweet roasted squash, creamy yogurt, and crunchy spiced pumpkin seeds for an irresistible blend of flavors and textures. Warm curry spices add depth, while fresh herbs and a squeeze of citrus brighten every bite. It’s an elegant yet easy recipe that’s perfect for holiday dinners, family gatherings, or a cozy weeknight meal.
Every autumn, roasted butternut squash becomes a staple in our kitchen, but this version is the one my family requests the most. My husband loves the crispy curried pepitas sprinkled over the creamy yogurt, while the kids enjoy the naturally sweet squash with its caramelized edges. Whenever I serve this dish, everyone reaches for seconds before the main course is even finished. It’s simple to make but always feels like something special.
Why This Roasted Butternut Squash with Yogurt and Curried Pepitas
This recipe transforms roasted butternut squash into a restaurant-worthy side with minimal effort. The squash becomes tender and caramelized in the oven, bringing out its natural sweetness. A layer of creamy yogurt adds a cool, tangy contrast, while toasted pepitas coated in fragrant curry spices provide the perfect crunchy finish.
Not only is this dish beautiful enough for entertaining, but it’s also packed with wholesome ingredients. It’s easy to prepare ahead of time and pairs wonderfully with roasted chicken, turkey, grilled meats, or other seasonal vegetables.
Ingredients (Serves 6)
For the Roasted Butternut Squash
- 2½ lb butternut squash, peeled, seeded, and cut into 1-inch cubes (about 1.1 kg)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon maple syrup or honey (20 ml)
- 1 teaspoon ground cumin (2 g / 0.004 lb)
- 1 teaspoon smoked paprika (2 g / 0.004 lb)
- ½ teaspoon ground cinnamon (1 g / 0.002 lb)
- 1 teaspoon sea salt (6 g / 0.01 lb)
- ½ teaspoon freshly ground black pepper (2 g / 0.004 lb)
For the Yogurt
- 1½ cups plain Greek yogurt (about 340 g / 0.75 lb)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil (15 ml)
- Pinch of salt
For the Curried Pepitas
- ½ cup raw pumpkin seeds (pepitas) (70 g / 0.15 lb)
- 1 tablespoon butter or olive oil (15 g / 0.03 lb)
- 1 teaspoon curry powder (2 g / 0.004 lb)
- ¼ teaspoon ground turmeric (1 g / 0.002 lb)
- ¼ teaspoon garlic powder (1 g / 0.002 lb)
- Pinch of cayenne pepper (optional)
- ¼ teaspoon salt (1 g / 0.002 lb)
For Garnish
- Fresh cilantro or parsley, chopped
- Extra lemon zest
- Pomegranate seeds (optional)
- Freshly cracked black pepper
Directions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place the butternut squash cubes in a large bowl. Add the olive oil, maple syrup, cumin, smoked paprika, cinnamon, salt, and black pepper, then toss until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 30–35 minutes, turning halfway through, until the squash is tender and caramelized.
- Meanwhile, stir together the Greek yogurt, lemon juice, lemon zest, olive oil, and a pinch of salt in a small bowl until smooth. Chill until ready to use.
- Heat the butter or olive oil in a skillet over medium heat. Add the pepitas and toast for 2 minutes, stirring frequently.
- Sprinkle in the curry powder, turmeric, garlic powder, cayenne (if using), and salt. Continue stirring for another 1–2 minutes until the pepitas are fragrant and lightly toasted. Remove from the heat and let them cool.
- Spread the yogurt onto a large serving platter or individual plates.
- Arrange the warm roasted butternut squash over the yogurt.
- Scatter the curried pepitas over the top, then garnish with chopped herbs, extra lemon zest, pomegranate seeds if desired, and a few grinds of black pepper.
- Serve warm or at room temperature.
Notes
- Cut the squash into evenly sized cubes to ensure they roast uniformly.
- For the best caramelization, avoid overcrowding the baking sheet. Use two trays if necessary.
- Labneh or whipped ricotta can be substituted for the Greek yogurt for a richer flavor.
- Add a drizzle of hot honey or a spoonful of chili crisp for a spicy twist.
- The curried pepitas can be prepared up to 5 days in advance and stored in an airtight container at room temperature.
- Leftover roasted squash can be refrigerated for up to 4 days. Reheat gently and assemble with fresh yogurt and pepitas before serving.
- Nutritional Note: Rich in fiber, vitamin A, protein, probiotics, and healthy fats, this colorful side dish is both nourishing and satisfying, making it an excellent addition to fall dinners and holiday spreads.