• Micah

Roasted Pumpkin with Coconut Lime Dressing

PSA: Pumpkin doesn't only come from a can, and it doesn't have to be made into pie!!! Autumn is one of my favorite seasons when it comes to produce. I love the root vegetables, apples, and squash you find at the market, but most of all I love the pumpkins. I don't mean spooky halloween pumpkins, I mean pumpkins that are perfect for roasting and made into this roasted pumpkin with coconut lime dressing. A little bit of tropical sunshine in autumn.

There's nothing more fun (or basic) than driving to a pumpkin patch in autumn and choosing a pumpkin that will sit in your kitchen for months. Don't get me wrong, it's a favorite activity, but my patience for lines and selfies often gets the best of me as I'd rather go to the local farmers market and choose a pumpkin out of the back of a truck. Call me Scrooge, I don't care.

I love the taste of roasted squash and pumpkin - and I don't even peel them! Give the skin a good scrubbing, but no peeling needed. The skin because delicate and easy to chew (PLUS it's a huge time saver), and it's actually my favorite part of the vegetable!

So go ahead, try out this autumnal side dish!


Roasted Pumpkin with Coconut Lime Dressing

Serves 4

Total time: 45 minutes


  • 1 pumpkin or winter squash, cut into wedges

  • 2 tbsp coconut oil, melted

  • 1/4 cup coconut yogurt

  • 1 lime, zested and juiced

  • 1 tbsp olive oil

  • 1/2 tsp fresh ginger, minced

  • 1/4 cup chopped herbs mint and chives

  • Pinch sea salt

  • 1 tbsp flaked coconut


  1. Preheat oven to 175C (350F). Line a baking tray with baking paper.

  2. Toss squash/pumpkin wedges with coconut oil. Spread evenly over baking tray. Roast for 35-45 minutes, or until tender. Let cool.

  3. In a small bowl, combine coconut yogurt, lime juice, zest, olive oil, and ginger.

  4. Drizzle coconut dressing over squash. Top with herbs and coconut flakes.

#pumpkin #vegan

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