Roasted Pumpkin:

• 1.2kg / 2.4 lb pumpkin, skin on seeds in weight (or butternut squash or sweet potato, Note 1)
• 2 tbsp extra virgin olive oil
• 1 garlic clove, finely minced using garlic press
• 1/2 tsp each salt and pepper

Lemon Yogurt Sauce:

• 3/4 cup Greek yogurt (or other plain, non-sweet yogurt)
• 1/2 small garlic clove, finely minced using garlic press
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp each salt and pepper

Sprinkling and garnishes:

• 2 tbsp pine nuts (or other nuts of choice)
• 2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
• 1/8 tsp sumac (paprika or other theme-appropriate spice, Note 2)