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.
Pumpkin and Yogurt Sauce:
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.
Michele L. Seattle, WA
Judy H. Marblehead, MA