Preheat oven to 425 degrees Fahrenheit and spread pumpkin wedges skin side down on a rimmed baking sheet. Brush the pumpkin flesh with grapeseed oil, coriander, salt, and pepper.
Roast 20 minutes, flip pumpkin pieces and roast an additional 20 minutes, or until the pumpkin is soft and beginning to brown in places.
Serve on the rind or use a spoon to scrape off the pumpkin flesh from the skin if desired.
In the meantime, whisk tahini, apple cider vinegar, maple syrup, cumin, coriander, turmeric, ginger, cinnamon, salt, and pepper.
Gradually whisk in water one tablespoon at a time until sauce is thin enough to pour and desired consistency is reached.
Sugar pumpkins (also known as pie pumpkins) are small, round varieties that are different than the larger pumpkins you’d use to carve a jack-o’-lantern. You may substitute most types of winter squash for the sugar pumpkin in this recipe. Note that cooking times will vary depending on the size and type of squash that you use.
The amount of water needed to thin the sauce depends on how thick your tahini is. Add the water gradually and stop once the sauce is thin enough to pour. This sauce tends to thicken in the refrigerator, so you may need to thin with additional water immediately before serving if you make it ahead of time.
To toast pecans, spread chopped nuts in a dry cast-iron skillet over medium heat. Cook, stirring often, 3 minutes, or until the nuts are aromatic and start to brown.
This recipe originally appeared on GratefulGrazer.com.