Serves 4-6 people
2 small size pumpkins (~1lb each), cut into 1 1/2 inch thick wedges
1 cup NY State Honeycrisp apple, julienned
6 oz baby greens
4 oz toasted pumpkin seeds
2 Tbs extra virgin olive oil for pumpkin
-spice mix for pumpkin-
*mix all the following:
2 tsp cinnamon powder
2 tsp coriander powder
1 tsp fennel powder
1 tsp anise powder
2 TBS spanish paprika
1 tsp black pepper
1/2 tsp cayenne pepper
3 TBS light brown sugar
salt to taste
-lemon yogurt dressing-
*combine and whisk the following:
1/2 cup whole milk yogurt
1/2 cup crème fraîche
2 oz freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 Tbs chopped dill
salt and pepper to taste
Pre-heat over to 350 degree.
Coat all the pumpkin wedges with oil and spice mix.
Place them on sheet tray with parchment paper and bake for about 20 minutes until the pumpkins are cooked.
Cool them off to be served at room temperature.
Smear 2 Tbs of the lemon yogurt dressing on a plate.
Place 4 pieces of pumpkin wedges on top of dressing.
Put greens and apple on pumpkins. Drizzle lemon yogurt dressing lightly on top.
Sprinkle with toasted pumpkin seeds.