Roasted Pumpkin with Honey Soy Glaze, Mint Yoghurt and Spiced Nuts

Roasted Pumpkin with Honey Soy Glaze, Mint Yoghurt and Spiced Nuts

We are taking humble roasted pumpkin and giving it the most incredible treatment, a sticky honey soy and chilli crunch glaze, a cool garlicky mint yoghurt base, and golden spiced nuts scattered all over the top. It is sweet, salty, spicy, creamy, and crunchy all at once and honestly one of the most DELICIOUS things to come out of this kitchen. 

Watch me make this on YouTube!

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 40 to 50 minutes
• Total Time: 55 minutes
• Serves: 4 as a side dish, 2 as a light lunch
• Difficulty: Easy
• Special Equipment: Lined baking tray, small frying pan

The key to getting this recipe absolutely right is patience with the pumpkin. The honey soy glaze goes on for the last 10 minutes only, and because of the honey it will burn quickly if the pumpkin is not already fully cooked through before you add it. So take your time with the initial roast, check with a knife that it is completely tender all the way through, and only then add the glaze. Those last 10 minutes will transform the pumpkin into something sticky, golden, and utterly INCREDIBLE. The yoghurt goes on the bottom of the plate first so every mouthful has that cool creamy contrast against the warm glazed pumpkin, and the spiced nuts on top add the most satisfying crunch. This is a proper showstopper of a dish.

Why You'll Love This Recipe

• Stunning on the table: Golden glazed pumpkin, white yoghurt, spiced nuts, it looks absolutely incredible
• Incredible flavour combination: Sweet honey, salty soy, spicy chilli crunch, cool mint yoghurt, crunchy nuts, every bite has something going on
• Budget friendly: Pumpkin is one of the cheapest vegetables in autumn in NZ and this recipe makes it feel really special
• Great for entertaining: Impressive enough for a dinner party but easy enough for a weeknight
• Completely plant based: No meat, no fuss, just incredible vegetables done really well

Ingredients

For the Roasted Pumpkin:

• 400g pumpkin, cut into half moon slices
• Pinch of ground cumin
• Drizzle of olive oil
• Salt and pepper, to season

For the Honey Soy Glaze:

• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 clove garlic, finely grated
• 1 teaspoon jarred chilli crunch

For the Mint Yoghurt:

• 150g Greek yoghurt
• 2 tablespoons fresh mint, finely chopped
• 1 clove garlic, finely grated
• Juice of half a lemon or lime
• Salt and pepper, to season

For the Spiced Nuts:

• 1 teaspoon sunflower seeds
• 1 teaspoon pumpkin seeds
• 1 teaspoon walnuts, roughly crushed
• 1 tablespoon olive oil
• Half a teaspoon ground turmeric
• Salt, to season

To Serve:

• Small pinch of fresh mint, to finish

Instructions

1. Roast the pumpkin: Preheat your oven to 190°C (170°C fan / 375°F / Gas Mark 5). Line a baking tray. Cut the pumpkin into half moon slices and lay them out on the tray in a single layer. Drizzle with olive oil, sprinkle over the cumin, and season generously with salt and pepper. Roast for 30 to 40 minutes until completely tender all the way through. Check with a knife, it should slide through with absolutely no resistance. The thicker your slices the longer this will take, so do not rush it!
2. Make the honey soy glaze: While the pumpkin is roasting, combine the honey, soy sauce, olive oil, grated garlic, and chilli crunch in a small bowl. Mix well until everything is combined and set aside. But also always give this a little taste. As you might like it a little spicer or sweeter. So taste it before you pour it on and adjust.
3. Make the mint yoghurt: Add the Greek yoghurt to a bowl with the finely chopped mint, grated garlic, and lemon or lime juice. Season well with salt and pepper and mix together until combined. Taste and adjust, a little more lemon if you like it sharper, a little more mint if you want it fresher. Set aside in the fridge until you are ready to plate.
4. Make the spiced nuts: Place a small frying pan over low heat. Add the olive oil, sunflower seeds, pumpkin seeds, and crushed walnuts. Warm slowly, stirring regularly, until the seeds and nuts are golden and toasted. This should take 3 to 4 minutes on a gentle heat. Season with salt and the turmeric, stir to coat everything evenly, and remove from the heat. Keep a close eye on them as they can go from golden to burnt very quickly!
5. Add the glaze: Once your pumpkin is fully cooked through, pour the honey soy glaze evenly over the slices. Return to the oven for a final 10 minutes until the glaze is sticky, caramelised, and gorgeous. Watch it carefully in those last few minutes as the honey will catch and burn quickly if left too long.
6. Plate and serve: Spread the mint yoghurt generously across the bottom of a serving plate or platter. Pile the glazed pumpkin slices on top. Scatter over the spiced nuts and finish with a small pinch of fresh mint. Serve immediately while the pumpkin is still warm!

Chef's Tips

Make sure the pumpkin is fully cooked before glazing: This is the most important tip in the whole recipe. The honey in the glaze will burn after 10 minutes so your pumpkin must be completely tender before it goes on. A knife should slide through with zero resistance. If in doubt, give it another 5 minutes before adding the glaze.

Cut your slices evenly: Try to keep your half moon slices a similar thickness so they all cook at the same rate. Thinner slices will cook faster and thicker ones will need more time.

Warm the nuts low and slow: A gentle heat is the only way to toast seeds and nuts evenly without burning them. Medium heat is too hot here. Low and slow, keep stirring, and pull them off as soon as they are golden.

Yoghurt on the bottom: Spreading the yoghurt on the plate first rather than dolloping it on top means every single mouthful gets that cool creamy contrast. Do not skip this step! But also a little dizzle over the top at the end to serve is pretty!

Chilli crunch varies in heat: Different brands of jarred chilli crunch vary quite a lot in spice level. Taste yours before adding and adjust the amount to suit who you are feeding.

Substitutions & Variations

• Pumpkin: Butternut squash or kumara work brilliantly with this exact same treatment
• Chilli crunch: Swap for a pinch of dried chilli flakes and a little sesame oil if you don't have a jar
• Greek yoghurt: Natural yoghurt works fine, or use coconut yoghurt for a dairy free version
• Walnuts: Swap for any nut you have, pecans, almonds, or cashews all work well
• Mint: Fresh coriander is wonderful in the yoghurt instead
• Lemon: Lime gives a slightly different but equally delicious brightness to the yoghurt

Storage

Best eaten fresh: The glazed pumpkin is at its absolute best straight from the oven while still warm and sticky. The yoghurt and nuts are best added just before serving.

Leftover pumpkin: Store any leftover roasted pumpkin in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp it back up before serving. The glaze will not be quite as sticky on reheating but it will still be delicious.

Leftover yoghurt: The mint yoghurt keeps in the fridge for up to 2 days and is incredible as a dip with flatbreads or alongside grilled chicken.

Spiced nuts: Make a bigger batch and store in a jar at room temperature for up to a week. They are incredible on salads, soups, and pretty much everything else!

Frequently Asked Questions

Q: Can I make this ahead for a dinner party? A: You can make the mint yoghurt and spiced nuts ahead of time. The pumpkin is best roasted and glazed fresh just before serving, but you can do the initial roast ahead and just add the glaze and final 10 minutes when your guests arrive.

Q: Do I need to peel the pumpkin? A: You don't have to! Pumpkin skin is completely edible once roasted and becomes slightly chewy and delicious. If you prefer to peel it that is fine but it adds extra prep time.

Q: My glaze burned, what went wrong? A: Almost always this means the pumpkin was not fully cooked before the glaze went on, meaning it needed longer than 10 minutes to finish cooking. Always check the pumpkin is completely tender before adding the glaze and keep a close eye on it in those last 10 minutes.

Q: Can I cook this in an air fryer? A: Yes! Roast the pumpkin in the air fryer at 200°C for 15 to 20 minutes until tender, then brush over the glaze and air fry for a final 5 minutes. Watch it very carefully as it will caramelise quickly in the air fryer.

Q: What is chilli crunch? A: It is a jarred condiment made from crispy fried chilli, garlic, and spices in oil. It is absolutely incredible and worth having in your pantry at all times. Find it in most supermarkets or Asian grocery stores.

You Might Also Like

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Butternut Squash and Blue Cheese Bake - Easy Sunday Side Dish - More gorgeous seasonal squash done in the most delicious way!

5 Minute Asian Green Beans - Quick Side Dish - Another super quick and flavour packed vegetable side dish that belongs on every table!

Enjoy!

Del x

This roasted pumpkin with honey soy glaze, mint yoghurt, and spiced nuts is an absolute SHOWSTOPPER. Sticky, sweet, salty, spicy, creamy, and crunchy all in one dish. Make it as a side dish for four or a light lunch for two and prepare to be completely obsessed. Pumpkin season has never looked so good!