Roasted Pumpkin Yogurt Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 3 cups plain whole-milk Greek yogurt
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground cumin
• 3/4 tsp kosher salt
• 3 tbsp honey
• 1/2 cup pomegranate seeds
• 1/3 cup toasted pumpkin seeds
• 1/4 cup leaves fresh mint
• 2 tbsp chopped fresh dill
• 1 lemon
• 1/4 tsp black pepper
• 1/2 cup crumbled feta

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Halve the pumpkin, scoop out the seeds and strings, then cut the flesh into 1-inch wedges or chunks, leaving the skin on for easier roasting.
3. 3Toss the pumpkin pieces with olive oil, cinnamon, cumin, salt, and a few grinds of black pepper until every surface is lightly coated.
4. 4Spread the pieces in a single layer on the prepared sheet. Roast 25 to 30 minutes, flipping once halfway, until the edges caramelize and a fork slides through the flesh with no resistance.
5. 5Remove from the oven and let the pumpkin cool just enough to handle, about 5 minutes. Optionally slip the skins off or leave them on for a rustic look; cut larger pieces into bite-size chunks if needed.
6. 6While the pumpkin finishes, stir the Greek yogurt with the zest of half the lemon and salt until creamy and lightly fragrant.
7. 7Divide the seasoned yogurt among four shallow bowls, swirling it into a wide base with the back of a spoon.
8. 8Arrange warm roasted pumpkin pieces over the yogurt. Drizzle honey across each bowl, then scatter pomegranate seeds, toasted pumpkin seeds, crumbled feta, mint, and dill.
9. 9Finish with a final squeeze of lemon juice and an extra crack of black pepper. Serve at once so the contrast of cool yogurt and warm spiced pumpkin stays vivid; set the bowls out family-style for easy sharing.