This roasted pumpkin with tahini yogurt sauce is a great fall and winter side or main dish. Sweet, roasted pumpkin and creamy tahini yogurt sauce are a wonderful combination, and even better when garnished with fresh pomegranate seeds, pepitas and parsley.
Ingredients
Prep
- Preheat the oven to 475 degrees.
- Wash the pumpkin and cut into 1-inch wedges. Remove seeds. Toss the pumpkin wedges with olive oil and salt and spread on a baking sheet. Roast for 35-45 minutes until the pumpkin begins to brown and is soft enough to pierce easily with a fork.
- To make the sauce, combine the yogurt, tahini, lemon juice, olive oil, sumac, and minced garlic in a small bowl. Stir and add salt and pepper to taste. Set aside.
- Toast the pepitas with olive oil in a small pan. Add a pinch of salt and set aside.
- Place the roasted pumpkin on a serving platter and drizzle with yogurt tahini sauce. Garnish with pomegranate seeds, pepitas, fresh parsley, cumin seeds and chili powder of your choice.
