Name: Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1.5 – 1.7 kg pumpkin cut into wedges and then cut in half (skin on, seeds removed); 2 tsp cinnamon; 90 – 100 ml olive oil more or less; 50 grams coriander leaves and stalks extra to garnish optional; 1 small garlic clove crushed; 20 grams pumpkin seeds roasted; 200 – 250 grams full-fat Greek-style yoghurt; 1 1/2 tsp sriracha or 2 tsp if you like it a little hotter – or other chilli sauce you like; salt and black pepper

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Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce is one of those dishes I reach for when I want food that feels thoughtful but not fussy.

I remember the first autumn I roasted a whole pumpkin for friends, the kitchen smelling of warm cinnamon and olive oil, and the way everyone kept coming back for more even though we had served a dozen other things. The wedges caramelized at the edges, the flesh turning silken and sweet, and a smear of tangy, spicy yoghurt cut through the richness in the best possible way. That night I learned how simple ingredients can sing when given good technique and a little patience.

Since then I’ve tweaked the balance, nudging the heat from the chilli, increasing the coriander to brighten the plate, and always saving some crunchy roasted pumpkin seeds for texture. It’s a recipe I make for casual dinners, gatherings, and when I want a bowl that feels seasonal and cozy. The contrasts are what I love most, sweet and smoky roasted pumpkin, creamy chilli spiked yoghurt, and an herbaceous coriander sauce to lift every bite.

Recipe Snapshot

Total Time:
1 hr 20 mins

Prep Time:
20 mins

Cook Time:
60 mins

Difficulty:
Medium

Calories:
250 kcal

Cuisine:
Mediterranean

Diet:
Vegan, Gluten-Free

Course:
Dinner

Tools Used:
Oven, Baking tray, Mixing bowl, Food processor, Serving platter

Why This Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce Shines

Pure autumn warmth

I love how Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce captures fall in a bowl. The roasted pumpkin yields deep caramel notes that feel comforting, and the cinnamon adds that whisper of spice that reminds me of cool evenings. This combination transforms humble squash into something celebratory yet homey.

Textural contrast

The recipe balances soft, nearly melting pumpkin with crunchy roasted pumpkin seeds. I always appreciate a bite that surprises you with texture, and those seeds provide a toasty snap that keeps each mouthful interesting rather than flat and one note.

Bright, layered sauces

The double sauce approach works brilliantly. The coriander sauce brings fresh, green notes that cut through the roasted sweetness, while the chilli yoghurt adds cream, tang, and a controlled hit of heat. I find this layering prevents the dish from feeling too heavy and makes it feel vibrant on the plate.

Flexible and forgiving

This dish is wonderfully adaptable. You can make the sauces ahead, roast larger or smaller pieces of pumpkin, and serve it warm or at room temperature. I often prepare parts in advance when hosting, which makes serving relaxed and enjoyable rather than rushed.

Visually appealing and shareable

There is something instinctively generous about a platter piled with golden roasted pumpkin, streaked with white and green sauces, and studded with seeds. It invites sharing, and I find that the presentation often turns a simple meal into an occasion. Guests appreciate a dish that looks as good as it tastes, and this one reliably does both.

What’s In This Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce

These ingredients are chosen to create a harmony of sweet, spicy, creamy, and herbaceous notes. The star is of course the pumpkin, whose roasted sweetness forms the base, while the sauces and seeds act as supporting players that amplify texture and flavor.

1.5 – 1.7 kg pumpkin cut into wedges and then cut in half (skin on, seeds removed): Roast to develop deep, caramelised sweetness and tender texture while retaining the skin for ease of handling and added structure; provides the main body and flavour of the dish.
2 tsp cinnamon: Season to impart warm, aromatic spice that complements the pumpkin's natural sweetness and balances richer elements in the sauce.
90 – 100 ml olive oil more or less: Dress and coat the pumpkin before roasting to promote browning and a silky mouthfeel; also helps carry spices and crisp the edges.
50 grams coriander leaves and stalks extra to garnish (optional): Chop or roughly tear to incorporate fresh, citrusy herb flavour and mild stalk bitterness into the sauce, adding brightness and garnish contrast when sprinkled on top.
1 small garlic clove crushed: Crush and mix into dressings or sauces to add pungent aromatic depth and a subtle spicy note that enhances overall savoury balance.
20 grams pumpkin seeds roasted: Toast to intensify nutty flavour and crunchy texture, then scatter over the finished dish for a contrasting bite and visual interest.
200 – 250 grams full-fat Greek-style yoghurt: Whisk until smooth with chilli sauce and herbs to create a creamy, tangy base that cools and complements the warm roasted pumpkin.
1 1/2 tsp sriracha or 2 tsp if you like it a little hotter – or other chilli sauce you like: Stir into yoghurt to provide controlled heat and vibrant umami, adjusting quantity to taste to balance creaminess and spice.
salt and black pepper: Season generously to enhance all flavours, using salt to amplify sweetness and chilli, and black pepper for a subtle pungent finish.

Instructions for Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce

This method is forgiving, but attention to sensory cues makes all the difference. Below I rewrite the directions into detailed, personal steps so you can feel confident at each stage, and know what to expect and what to avoid.

Preheat the oven to 200 C fan or 220 C conventional.: The oven smell shifts as it warms, gaining a dry warmth that encourages browning. I always let it reach full temperature before the tray goes in to ensure immediate caramelization. If you rush this, the pieces may steam instead of roast, yielding pale, soft edges. A quick check is to feel the heat through the open door briefly before sliding the tray in.
Cut the pumpkin into wedges and then small pieces and place in a large bowl. Drizzle over about 50 ml olive oil and sprinkle the cinnamon. Toss to coat. Spread the pieces out onto 1 very large or 2 smaller lined baking trays, drizzle over a little extra oil if necessary and season with salt and pepper. Roast for 40 – 60 minutes until soft and turning golden brown. I found larger pieces needed 60 minutes at 200 C in a fan assisted oven.: As you cut, you'll notice the firm, slightly sweet aroma of fresh pumpkin and the dense, moist texture inside. Uniform pieces are key so they cook evenly. When I'm prepping, I aim for similar thickness to avoid some pieces burning while others remain underdone. A common error is cutting unevenly, which causes mismatched timing on the tray.
To make the coriander sauce, add the coriander, garlic and about 3-4 tablespoons of olive oil to a small processor and blend. I used less coriander and more olive oil. Season with a little salt to taste.: The oil should gloss each piece and the cinnamon will cling to the surface. Tossing by hand helps the oil and spice adhere, and you can feel the pieces get slightly tacky, which is a good sign for roasting. If the coating is uneven the roast will be patchy, so make sure every wedge is lightly oiled.
Roast the pumpkin seeds on a baking tray at 180 C for 6 – 8 minutes. You can do this after the pumpkin has roasted and you have turned the temperature down. Set aside on a large tray to facilitate cooling.: When you toss, notice the sound of pieces rubbing together and the visual of every surface getting a light sheen. This contact helps the oil and cinnamon distribute evenly. If you see clumps of spice, separate them with your fingers so the roasting is consistent. Overcrowding the bowl while tossing can bruise the pieces, so give them room.
Stir the sriracha through the yoghurt adding a little more if you like heat.: Laying the pieces in a single layer gives you that roasted, slightly crisp exterior. You should hear a soft clink as the tray slides into the oven and later a gentle sizzling as moisture evaporates. If pieces touch, they steam and will not brown, so keep space between them for best caramelization.
When you are ready to serve, and this is lovely served at room temperature, spread the pumpkin out on a large serving platter or plate, drizzle over the chilli yoghurt and the coriander sauce. Scatter the roasted pumpkin seeds and serve.: The aroma will deepen into nutty, caramel notes and the edges should show golden, slightly charred patches. Test with a fork for tenderness and look for shining, concentrated sugars on the surface. I learned the hard way that larger pieces can need the full 60 minutes, so err on the side of time for big wedges. Avoid opening the oven too often, or you will lose heat and lengthen cooking.
I found larger pieces needed 60 minutes at 200 C in a fan assisted oven: This personal note means you may want to check earlier for smaller pieces, but be prepared to give larger chunks the full hour. As they roast, the flesh becomes satiny and gives when pressed lightly. A mistake is pulling them out too soon, leaving a firm, undercooked center.
To make the coriander sauce, add the coriander, garlic and about 3 to 4 tablespoons of olive oil to a small processor and blend: As the herbs break down, the kitchen fills with a bright green, almost citrusy scent. The texture should be loose and pourable; I sometimes add a little more oil if my coriander is dry. Overprocessing into a completely watery puree can reduce the vibrant texture, so stop when it still has some body.
I used less coriander and more olive oil: That ratio gives a silkier, milder sauce that mellows any aggressive herbaceousness. You will see a glossy, emulsified finish and taste a rounded herb flavor. If you prefer a punchier herb note, add more leaves, but watch for bitterness if your coriander is older.
Season with a little salt to taste: Salt unlocks flavor and sharpens the sauce. Add gradually and taste between additions, because the roasted pumpkin and yoghurt will also contribute seasoning when assembled. Oversalting is hard to fix, so be restrained at this stage.
Roast the pumpkin seeds on a baking tray at 180 C for 6 to 8 minutes: The seeds will pop into a toasty, nutty aroma and take on a pale golden color. Spread them single layer so each one browns evenly. Watch them closely, as they can go from golden to burnt very fast. Let them cool on a tray once out of the oven to preserve their crunch.
You can do this after the pumpkin has roasted and you have turned the temperature down: Timing the seeds while the pumpkin rests is efficient and prevents overcrowding the oven. Cooling the seeds on a wide surface stops residual heat from continuing to cook them. A mistake is leaving them on the hot tray, which will keep cooking them beyond the desired point.
Set aside on a large tray to facilitate cooling: Cooling helps them crisp up fully. I leave them spread so steam does not build and make them chewy. If you stack warm seeds, they'll sweat and lose texture.
Stir the sriracha through the yoghurt adding a little more if you like heat: Mixing creates a smooth, rosy sauce that smells slightly vinegary and spicy. Taste and adjust gradually, because a little goes a long way. If you add too much chilli, the yoghurt can overpower the delicate coriander sauce and the sweetness of the pumpkin .
When you are ready to serve spread the pumpkin out on a large serving platter or plate: The visual is important here, arrange the warm golden pieces so they show their caramelized edges. The surface should glisten from the roasting oil, and you will hear soft murmurs as guests take in the aroma. Overcrowding the platter hides the sauces and makes serving messy, so leave gaps for the next steps.
Drizzle over the chilli yoghurt and the coriander sauce: The contrast of white and green across the warm orange pieces is striking, and the sauces mingle where they meet to create nuanced bites. Use a spoon to create ribbons rather than drowning the pumpkin . Too much sauce can mask the roasted flavor, so apply thoughtfully.
Scatter the roasted pumpkin seeds and serve: The final crunchy scatter adds a satisfying finish and an appealing look. Serve at room temperature if you can, the flavors have time to settle and mingle. A common error is serving piping hot, which can mute the herbaceous notes and make the yoghurt runny.

Helpful Notes about Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce

This dish benefits from small fiddly details that add up to a memorable result. Below are notes I have gathered over many roasts, expanded so you can use them whether you are cooking for two or a crowd.

Use consistent pieces — Cut the pumpkin into similar sized wedges so the roast time is predictable and you avoid some pieces burning while others are underdone.
Don’t skimp on oil — A light coating of good quality olive oil ensures even browning and helps the cinnamon stick, giving you both flavor and appealing color.
Finish at room temperature — Serving slightly cooled allows the sauces to sit on the surface without becoming runny, and flavors meld beautifully.
Watch the seeds closely — They can go from golden to burnt in moments, so roast for just long enough to release their nutty aroma and then cool immediately.
Balance the heat — Start with the smaller amount of sriracha and increase if needed, because the spiciness concentrates as it sits.

How to Serve Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce

This recipe is versatile enough for casual weeknights and festive tables alike. The serving approach below covers presentation, pairings, and storage so you can plan the full meal experience.

Family style platter — Arrange the roasted pumpkin on a large serving board, drizzle the sauces in ribbons, and scatter the roasted seeds, letting guests help themselves for a relaxed meal.
As a side dish for dinner — Serve alongside roasted meats or a grain bowl; the sweet and spicy notes complement savory mains and create contrast on the plate.
For lunch or brunch — Pair with crusty bread and a green salad for a lighter midday option where the sauces double as dressings.
Seasonal occasions — This shines in fall gatherings, holiday spreads, and Ramadan iftar tables, offering rich flavors that feel celebratory yet comforting.
Storage tips — Keep leftovers in an airtight container in the fridge and bring to room temperature before serving to restore texture and flavor harmony.
Make ahead — Prepare the sauces up to one day ahead, roast the pumpkin on the day, and assemble just before serving for the best texture.
Serving temperature — Best at room temperature so the sauces cling but do not separate, making each bite balanced.
Portioning — For a crowd, double the quantities and use multiple trays for even roasting; this keeps the pieces spaced and properly caramelized.
Plating style — Use a shallow platter so sauces pool attractively and seeds remain visible for crunch and visual contrast.
Garnish variations — Extra coriander leaves add brightness at the last minute, and a final crack of black pepper gives a subtle bite that finishes the dish beautifully.

FAQ

Yes, you can swap in other winter squashes such as butternut or kabocha for Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce. These squashes roast similarly and will develop comparable caramelized flavors. Keep an eye on piece size because denser squashes can take a little longer to become tender. Also consider that sweetness and moisture content vary, so adjust roasting time and oil as needed. The sauces work well with these substitutes since the chillied yoghurt and coriander sauce bring brightness and balance to richer flesh.

To achieve even browning, arrange the pumpkin in a single layer with space between pieces so air circulates and moisture can evaporate. Use enough olive oil so surfaces are glossy but not swimming, and preheat the oven fully to encourage immediate caramelization. Turning the pieces once midway helps expose all sides to heat. Avoid overcrowding the tray, because touching pieces steam instead of roast, which leads to soggy texture.

Absolutely, both sauces keep well when made ahead. The coriander sauce can be made up to a day in advance and chilled; bring it to near room temperature or give it a quick stir before serving so the oil emulsification loosens. The chilli yoghurt is also fine to prepare in advance; chilling helps the flavors meld, but taste before serving and adjust the chilli level if needed. Making the sauces early reduces hands on time when guests arrive.

The heat level is mainly controlled by the amount of sriracha stirred into the full fat Greek style yoghurt. Starting at 1 and a half teaspoons yields a mild warmth that complements the sweet roasted pumpkin. Increase to 2 teaspoons or more for a stronger kick. You can also serve extra chilli sauce on the side so diners can personalize their heat level, which preserves the balance for those who prefer milder flavors.

Conclusion

Roasted Pumpkin with Chilli Yoghurt and Coriander Sauce stands out because it combines sweet roasted squash with creamy, spicy, and herbaceous elements for a balanced, memorable dish. I encourage you to give it a go when you want something that looks impressive yet is simple to execute. It rewards a bit of attention to roasting and tasting, and the layered sauces make every bite interesting. Once you try it, you may find yourself bringing it to gatherings and repeating those small adjustments that make it feel like your signature fall dish.