Roasted Pumpkin Wedges with Peanut Curry and Lime Yogurt

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 small sugar pumpkin or kabocha (about 3 lb / 1.3 kg), cut into wedges
• 2 tbsp neutral oil (canola, sunflower, or light olive oil)
• Salt and black pepper
• 1/3 cup (85 g) smooth peanut butter
• 1/3 cup (80 ml) canned coconut milk or water
• 2 tsp mild curry powder + 1/2 tsp ground cumin
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1 garlic clove, minced + 1 tsp grated fresh ginger
• 2/3 cup (160 g) plain Greek yogurt
• Zest and juice of 1 lime
• 1/4 cup (35 g) unsalted peanuts, roughly chopped
• 2 tbsp chopped fresh cilantro or parsley, optional chili for heat

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment. Cut pumpkin into 1 in (2.5 cm) wedges, toss with oil, salt, and pepper.
• 2. Whisk peanut butter, coconut milk, curry powder, cumin, soy sauce, maple syrup, garlic, ginger, and a squeeze of lime until smooth.
• 3. Coat pumpkin wedges with about half the peanut-curry sauce. Spread on tray in a single layer and roast 20 minutes.
• 4. Flip wedges, brush with remaining sauce, and roast 12–15 minutes more until tender, caramelized, and slightly charred at the edges.
• 5. Toast chopped peanuts in a dry skillet over medium heat 3–4 minutes until golden and fragrant; set aside.
• 6. Stir yogurt with lime zest, lime juice, a pinch of salt, and a little water to make a pourable drizzle.
• 7. Pile hot pumpkin onto a platter, drizzle with lime yogurt, sprinkle with toasted peanuts and herbs, add chili if using, and serve warm.

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Why You’ll Love This Recipe

• Roasted pumpkin wedges with a peanut-butter curry glaze give you deep, caramelized flavor with very little effort.
• The cool, tangy lime yogurt drizzle balances the rich, nutty sauce for a beautifully layered bite.
• It is naturally vegetarian, easy to make gluten-free, and hearty enough to serve as a main with rice or salad.
• Great for weeknights or entertaining: most components can be made ahead, and the presentation looks restaurant-worthy.

Grocery List

• Produce: 1 small sugar pumpkin or kabocha squash, 1 lime, fresh ginger, garlic, fresh cilantro or parsley, optional fresh red chili
• Dairy: Plain Greek yogurt (or plant-based yogurt if making it dairy-free)
• Pantry: Smooth peanut butter, canned coconut milk, neutral oil, soy sauce or tamari, maple syrup or honey, mild curry powder, ground cumin, salt, black pepper, unsalted peanuts

Full Ingredients

Roasted Pumpkin Wedges

• 1 small sugar pumpkin or kabocha squash (about 3 lb / 1.3 kg)
• 2 tbsp neutral oil (canola, sunflower, or light olive oil)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Peanut-Butter Curry Glaze

• 1/3 cup (85 g) smooth natural peanut butter
• 1/3 cup (80 ml) canned full-fat coconut milk (or water for a lighter version)
• 2 tsp mild curry powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika or regular paprika (optional, for color and a hint of smokiness)
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1 tbsp fresh lime juice
• 1 small garlic clove, finely minced or grated
• 1 tsp finely grated fresh ginger
• Pinch of chili flakes or a small squeeze of hot sauce (optional, to taste)
• Small pinch of salt, to taste (only if needed after tasting the sauce)

Lime Yogurt Drizzle

• 2/3 cup (160 g) plain Greek yogurt (2% or full-fat works best)
• Finely grated zest of 1 lime (about 1 tsp)
• 2 tbsp fresh lime juice
• 1–2 tbsp cold water (or olive oil) to thin to drizzling consistency
• Pinch of fine sea salt, to taste

Toppings and Garnish

• 1/4 cup (35 g) unsalted peanuts, roughly chopped
• 2–3 tbsp roughly chopped fresh cilantro or flat-leaf parsley
• Optional: thinly sliced fresh red chili or a pinch of chili flakes, for heat
• Optional: extra lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep the pumpkin and pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Wash and dry the pumpkin or kabocha. Using a sharp, heavy knife, carefully cut the pumpkin in half from top to bottom. Scoop out the seeds and stringy fibers with a spoon. (If you like, save the seeds to roast separately.) Cut each half into wedges about 1 inch (2.5 cm) thick.

You can leave the skin on if you are using a thin-skinned variety like sugar pumpkin or kabocha; it becomes tender in the oven and helps the wedges hold their shape. If your pumpkin has very tough skin, peel it with a sharp knife or vegetable peeler before cutting into wedges.

Place the wedges on the prepared baking sheet. Drizzle with 2 tbsp neutral oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss directly on the tray to coat evenly, then arrange the wedges in a single layer with a little space between each piece.

Step 2: Make the peanut-butter curry glaze

In a medium bowl, combine 1/3 cup (85 g) peanut butter, 1/3 cup (80 ml) coconut milk, 2 tsp curry powder, 1/2 tsp ground cumin, and the 1/4 tsp smoked paprika if using. Add 1 tbsp soy sauce or tamari, 1 tbsp maple syrup or honey, 1 tbsp fresh lime juice, the minced garlic, and grated ginger. If you like a little heat, add a pinch of chili flakes or a small squeeze of hot sauce.

Whisk until completely smooth and glossy. The glaze should be thick but pourable, similar to a loose tahini. If it seems too thick to brush or toss with the pumpkin, whisk in 1–2 tsp water, a little at a time, until it loosens slightly. Taste and adjust: add a tiny pinch of salt if needed, more lime for brightness, or more maple/honey if you want it sweeter.

Step 3: Coat the pumpkin and start roasting

Spoon about half of the peanut-butter curry glaze over the seasoned pumpkin wedges on the tray. Use a brush or your hands to coat each wedge on all sides. You want a fairly generous but even layer of sauce.

Spread the wedges back into a single layer, skin side down if possible, with space between them so they roast instead of steam. Place the tray in the preheated oven and roast for 20 minutes.

During this first stage, the pumpkin will start to soften and the glaze will set and deepen in color.

Step 4: Flip, glaze again, and roast until caramelized

After 20 minutes, remove the tray from the oven. Carefully flip each wedge using tongs or a spatula. Spoon or brush on most of the remaining glaze, concentrating on the now-exposed surfaces. Try to use nearly all of it, but you can save a spoonful or two for a final drizzle if you like.

Return the tray to the oven and roast for another 12–15 minutes, until the pumpkin is very tender when pierced with the tip of a knife and the edges are deeply golden and slightly charred. Total roasting time will be about 32–35 minutes, depending on your oven and the thickness of the wedges.

If any spots brown too quickly, move those wedges toward the center of the tray for the last few minutes of cooking.

Step 5: Toast the peanuts

While the pumpkin finishes roasting, place a small dry skillet over medium heat. Add the 1/4 cup (35 g) chopped unsalted peanuts in an even layer.

Toast, stirring or shaking the pan frequently, for 3–4 minutes, until the peanuts smell nutty and turn golden in spots. Watch closely; they can go from perfectly toasted to burnt very quickly.

As soon as they are ready, transfer the peanuts to a small plate or bowl to cool. Leaving them in the hot pan can cause them to overcook.

Step 6: Mix the lime yogurt drizzle

In a small bowl, add 2/3 cup (160 g) Greek yogurt, the lime zest, and 2 tbsp lime juice. Add a small pinch of salt.

Stir until smooth. The mixture will likely be fairly thick. Stir in 1–2 tbsp cold water (or a splash of olive oil for a richer drizzle), a little at a time, until it reaches a pourable consistency that can be drizzled from a spoon but is still creamy and not watery.

Taste and adjust: add more lime juice for extra tang or a tiny bit more salt if needed. Keep chilled until you are ready to serve.

Step 7: Plate, garnish, and serve

When the pumpkin wedges are tender and caramelized, remove the tray from the oven. Let them sit for 2–3 minutes so the glaze settles slightly.

Transfer the hot wedges to a warm serving platter or a shallow cast-iron skillet for a rustic presentation. Arrange them in overlapping layers so you can still see plenty of the golden edges.

Drizzle generously with the lime yogurt, letting it fall in zigzags or broad ribbons over the pumpkin. Sprinkle the toasted peanuts evenly over the top, followed by the chopped cilantro or parsley. If you enjoy heat, scatter a few slices of fresh red chili or a pinch of chili flakes over everything.

Serve immediately, with extra lime wedges on the side for squeezing. This dish is wonderful on its own, with rice, naan, or alongside roasted meats or hearty salads.

Pro Tips

• Leave the skin on (if edible): Sugar pumpkin and kabocha skins soften beautifully and add texture and color. They also help the wedges hold together when serving.
• Do not overcrowd the pan: Give the wedges space on the baking sheet. Overcrowding traps steam and prevents the caramelized edges that make this dish special.
• Adjust the glaze thickness: Peanut butter brands vary. If the glaze is too thick to brush, whisk in a teaspoon of water or coconut milk at a time until smooth and glossy.
• Balance the flavors: Taste both the peanut-curry glaze and the yogurt drizzle. Between lime, salt, and sweetness, it is easy to tweak to your exact liking.
• Serve warm for best texture: The glaze, yogurt, and pumpkin taste best when the wedges are just out of the oven and still hot and slightly crisp at the edges.

Variations

• Different vegetables: Swap the pumpkin for wedges of butternut squash, delicata squash (no need to peel), or thick-cut sweet potato. Adjust roasting time as needed until tender.
• Fully vegan: Use unsweetened coconut yogurt or another plant-based yogurt in place of Greek yogurt, and choose maple syrup instead of honey in the glaze.
• Make it a meal: Serve the wedges over warm cooked grains (such as brown rice, quinoa, or farro), and add roasted chickpeas or lentils for extra protein and texture.

Storage & Make-Ahead

Leftover roasted pumpkin wedges keep well in an airtight container in the refrigerator for 3–4 days. Store the lime yogurt and toasted peanuts separately so the toppings stay fresh and crunchy. Reheat the pumpkin on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until warmed through and slightly re-crisped at the edges. The yogurt drizzle will keep for up to 3 days in the fridge; stir before using. The toasted peanuts can be stored at room temperature in a sealed container for up to a week. This recipe also works well for partial prep: you can cut the pumpkin and mix the glaze up to a day ahead and refrigerate them, then roast and assemble just before serving. Freezing is not recommended, as the texture of the pumpkin and yogurt can suffer.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 400 calories, 12 g protein, 28 g fat, 30 g carbohydrates, 7 g fiber, and 7 g sugar. These numbers are estimates and will vary based on the exact size of your pumpkin, the brand of peanut butter and yogurt used, and any ingredient substitutions.