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

Roasted pumpkin gets the full treatment here: a sticky honey soy and chilli crunch glaze, a cool garlicky mint yoghurt underneath, and golden spiced nuts scattered over the top. It is sweet, salty, spicy, creamy and crunchy all at once, and it is one of the most DELICIOUS things to come out of this kitchen. Cheap vegetable, showstopper result. Let's cook!

Why This Roasted Pumpkin Works

Every element is doing a different job. Sweet honey, salty soy, chilli heat, cool yoghurt and toasted nuts, so no mouthful tastes quite like the last one.

The glaze goes on at the end, not the start. Honey burns long before pumpkin softens, so the roasting and the glazing stay as two separate stages.

The yoghurt goes underneath. Spread across the plate rather than dolloped on top, it reaches every slice instead of just the two in the middle.

Pumpkin is the cheapest thing on the tray. In autumn in New Zealand it costs almost nothing, and it carries a strong glaze better than most vegetables would.

Two of the three components can be made ahead. The yoghurt and the nuts both keep, so the only part with any timing pressure is the pumpkin.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 to 50 minutes
• Total Time: 55 to 65 minutes
• Serves: 4 as a side dish, 2 as a light lunch
• Difficulty: Easy
• Special Equipment: Lined baking tray, small frying pan

I know from decades of cheffing that anything with honey in it needs watching, because a honey glaze will burn far more easily than you expect. That is exactly why the glaze goes on at the end here, and why the pumpkin has to be properly done before it does. Slide a knife into the thickest slice and it should go through with no resistance at all, not a little give, none. That is the moment the glaze can go on, and not a minute before. From there it is ten minutes and your full attention. Pull the tray when the edges are deep gold and the glaze has stopped running when you tilt it.

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 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 clove garlic, finely grated
• 1 tsp jarred chilli crunch

For the Mint Yoghurt

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

For the Spiced Nuts

• 1 tsp sunflower seeds
• 1 tsp pumpkin seeds
• 1 tsp walnuts, roughly crushed
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• Salt, to season

To Serve

• Small pinch of fresh mint, to finish

How to Make Roasted Pumpkin with Honey Soy Glaze

1. Roast the pumpkin: Preheat your oven to 190C (170C fan / 375F / 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. Give it a taste, you might want it a little spicier or sweeter, so adjust before you pour it on.
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, which 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.

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 vegetarian: No meat, no fuss, just incredible vegetables done really well.

Chef's Tips for Roasted Pumpkin

Make sure the pumpkin is fully cooked before glazing: This is the most important tip in the whole recipe. Any glaze with honey in it needs watching, so keep an eye on it from the moment it goes back in. The honey will catch after about 10 minutes, which means your pumpkin must be completely tender before the glaze goes on. A knife should slide through with zero resistance. If in doubt, give it another 5 minutes first.

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. A little drizzle over the top at the end to serve is pretty too.

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

• No pumpkin? Butternut squash or kumara work brilliantly with this exact same treatment.
• No chilli crunch? Swap for a pinch of dried chilli flakes and a little sesame oil instead.
• No Greek yoghurt? Natural yoghurt works fine, or use coconut yoghurt for a dairy free version.
• No walnuts? Swap for any nut you have, pecans, almonds or cashews all work well.
• No fresh mint? Fresh coriander is wonderful in the yoghurt instead.
• Lemon vs lime: Either works beautifully, 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. Assemble the full dish just before serving for the best result.

Fridge: Store leftover roasted pumpkin separately in an airtight container in the fridge for up to 3 days. The mint yoghurt keeps for up to 2 days and is brilliant as a dip with flatbreads. Reheat the pumpkin in the oven or air fryer to crisp it back up before serving.

Freezer: The roasted pumpkin, before glazing, freezes well for up to 3 months. Defrost in the fridge overnight, then glaze and finish in the oven as per the recipe. The fully assembled dish does not freeze well.

Avoid: Do not try to freeze the assembled dish. The yoghurt will split and the glaze will lose its texture. Keep each component stored separately if you need to save leftovers.

Frequently Asked Questions

Can I make roasted pumpkin ahead for a dinner party? Yes! Make the mint yoghurt and spiced nuts a day ahead, both keep well in the fridge. The pumpkin is best roasted and glazed fresh, but you can do the initial roast ahead and just add the glaze and final 10 minutes when your guests arrive.

Do I need to peel pumpkin before roasting? You do not 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.

Why did my honey glaze burn? Almost always this means the pumpkin was not fully cooked before the glaze went on. Any glaze with honey in it burns easily, so it needs watching from the moment it goes back in the oven. Check the pumpkin is completely tender first, then glaze, then keep a close eye on it for those last 10 minutes.

Can I double this roasted pumpkin recipe? Absolutely, just double all the ingredients. The main thing to watch is that your pumpkin is spread in a single layer so it roasts rather than steams. If your tray is crowded, split it across two trays.

Can I cook roasted pumpkin in an air fryer? Yes! Roast the pumpkin in the air fryer at 200C 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. There are plenty more air fryer recipes I have tested if you want to lean on the machine more often.

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

What should I serve with honey soy roasted pumpkin? It is generous enough to sit at the centre of a vegetarian spread, and it is very good next to roast chicken or lamb. If you want a second vegetable that takes no time at all, 5-Minute Asian Green Beans work beautifully alongside it.

Can I use butternut or kumara instead of pumpkin? Both work brilliantly with exactly the same treatment. Kumara is a little sweeter so watch the glaze even more closely in those final minutes, and butternut tends to cook slightly faster than pumpkin.

You Might Also Like

Roasted Pumpkin and Lentil Salad with Tahini Dressing - Another brilliant way to make the most of pumpkin season, with a nutty tahini dressing that is absolutely incredible.

Butternut Squash and Blue Cheese Bake - Golden roasted squash with melted blue cheese, the perfect crowd-pleasing side.

Kale and Potato Bake - Another seasonal vegetable side that does most of its work in the oven while you get on with everything else.

This roasted pumpkin with honey soy glaze, mint yoghurt and spiced nuts is one of those dishes that looks and tastes far more impressive than the effort involved. The glaze caramelises into something deeply sticky and golden, the yoghurt keeps everything cool and creamy underneath, and those spiced nuts add the crunch that makes every single mouthful interesting. It is vegetarian, budget-friendly, and guaranteed to be the most talked about thing on the table.

Enjoy!

Del x

Sweet, sticky, spicy, creamy and crunchy all at once, this honey soy glazed pumpkin is the side dish that makes everyone ask for the recipe.