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Roasted pumpkin and potatoes topped with creamy garlic yogurt sauce and pine nuts on a ceramic plate.
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Roasted Pumpkin and Potatoes – Easy and Delicious

Tender pumpkin and potatoes roasted with a golden cornmeal and buckwheat coating, then topped with a creamy garlic yogurt and sour cream sauce. A comforting fall recipe to enjoy as a meatless main dish or seasonal side.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 main-dish
Course: Main Course, Side Dish
Cuisine: Balkan
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 2.2 lb (1 kg) pumpkin, peeled, seeded, and thinly sliced
  • 2 medium potatoes, approximately 12 oz (340 g), peeled and thinly sliced
  • ½ cup (about 80 g) cornmeal
  • ½ cup (about 60 g) buckwheat flour
  • Salt, to taste
  • Ground black pepper, to taste
For the Garlic Yogurt Sauce
  • 2 cups plus 2 tablespoons (500 ml) plain unsweetened yogurt
  • 1¼ cups (300 g) sour cream
  • 3-5 garlic cloves, finely minced or pressed
  • Salt, to taste

Equipment

  • Large metal baking pan
  • Two large mixing bowls
  • Medium bowl
  • Vegetable peeler
  • Sharp knife and cutting board
  • Whisk
  • Garlic press, optional
  • Measuring cups and spoons
  • Kitchen scale
  • Oven mitts

Method
 

  1. Preheat and prepare. Preheat the oven to 450°F (230°C). Cut the peeled, seeded pumpkin into small, thin pieces. Thinly slice the peeled potatoes, keeping the pieces fairly even in thickness.
  2. Coat the vegetables. Place the pumpkin and potatoes in separate bowls. Divide the cornmeal and buckwheat flour between them, using more for the larger amount of pumpkin. Add salt and black pepper to each bowl and toss until evenly coated.
  3. Heat the oil. Pour the oil into a large metal baking pan. Place in the preheated oven for 5 minutes. Using oven mitts, carefully remove the pan and set it on a heatproof surface.
  4. Arrange in the pan. Carefully add the pumpkin to one side of the hot pan and the potatoes to the other, avoiding splashes of hot oil. Spread into an even, shallow layer without thick piles.
  5. Roast. Bake for approximately 30 minutes, until the vegetables are tender and the edges are golden. Test a potato slice with a fork and bake a little longer if needed.
  6. Make the sauce. While the vegetables roast, whisk together the yogurt, sour cream, minced or pressed garlic, and salt. Taste and adjust the seasoning.
  7. Finish and serve. Remove the vegetables from the oven and pour the sauce over them while warm. Serve immediately; no further baking is needed.

Notes

  • Pumpkin weight: This recipe assumes 1 kg of prepared pumpkin after peeling and removing the seeds.
  • Separate or combined: You can coat the pumpkin and potatoes together. Keeping them separate makes it easier to arrange them on opposite sides of the pan.
  • Coating amounts: The cornmeal and buckwheat flour quantities are totals for the entire recipe, not amounts for each bowl.
  • Yogurt: Regular plain yogurt gives a pourable sauce. If using thick Greek yogurt, thin with a little water or milk as needed.
  • Garlic: Use 3 cloves for a milder sauce or 5 for a stronger flavor.
  • Optional garnish: Sprinkle with toasted pine nuts, as shown in the photos.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Store the sauce separately when possible.
  • Freezing: Freeze the vegetables without sauce for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
  • Nutrition: Estimates include the full sauce and all the oil, using whole-milk yogurt and full-fat sour cream. Optional pine nuts are excluded.
 
 

Nutrition per Serving

Calories: 690 kcal
Carbohydrates: 64 g
Protein: 14 g
Fat: 44 g
Saturated Fat: 14 g
Fiber: 6 g
Sugar: 16 g
Approximate values based on 4 main-dish servings.