Morning made better

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.


  • Small sugar pumpkin (4-6 pounds)
  • 1 cup Forager Unsweetened Plain Cashewmilk Yogurt
  • 3 tablespoons Tahini
  • 2 tablespoons lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • ½ teaspoon sumac
  • 1 small garlic clove, minced
  • Salt and pepper to taste
  • ¼ cup pomegranate seeds
  • ¼ cup pepitas
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon mild red chili powder, such as Harissa or Aleppo
  • Salt and pepper to taste
  • 1 teaspoon toasted cumin seeds, optional


  • 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.
pumpkin with cashewmilk yogurt sauce