Oven-Roasted Pumpkin and Zucchini

50 6 servings, 1/6 recipe (149 g) each
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6 servings, 1/6 recipe (149 g) each

A perfect harvest dish, these oven-roasted veggies are a great recipe for your next gathering. Tossing the pumpkin and zucchini in dressing shortcuts you to great flavour. And the creamy Greek yogurt and herbed cream cheese dipping sauce is sure to demand a repeat performance.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss pumpkin with 3 Tbsp. dressing; spread onto parchment-covered rimmed baking sheet.
  • Bake 25 min. Meanwhile, mix cream cheese product, yogurt, lemon zest and garlic until blended; refrigerate until ready to use. Toss zucchini with remaining dressing.
  • Add zucchini to pumpkin on prepared baking sheet. Bake 15 min. or until pumpkin and zucchini are tender.
  • Serve pumpkin and zucchini with cream cheese sauce.


This savoury cream cheese sauce also makes a great dip for cut-up fresh veggies.

Special Extra

Stir 1/4 cup chopped fresh cilantro into cream cheese sauce before refrigerating as directed.


  • 6 servings, 1/6 recipe (149 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (149 g) each
Calories 110
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 190mg
Carbohydrate 10g
Dietary fibre 1g
Sugars 6g
Protein 4g
Vitamin A 70 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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