Roasted Pumpkin with Tahini Yogurt Sauce

Ingredients

• 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

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.

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