Ingredients

• 1 small “pumpkin pie” pumpkin
• 1-2 tbsp cumin
• 1 tbsp olive oil
• Sea salt and pepper to taste
• 1-2 tbsp fresh or dried chives
• 1/4 cup Tal's Tahini Harissa Fiery Chili

Method

• Preheat the oven to 425°F (220°C).
• Carefully slice the pumpkin in half and use a spoon to scoop out the insides and remove the stem.
• Once cleaned, cut the pumpkin into 1-inch thick wedges, and then cut each wedge in half.
• Spray a cookie sheet with cooking spray and lay out the pumpkin wedges.
• Bake for 20-25 minutes, until the edges are browning and the pumpkin can be easily pierced with a fork.
• Transfer the pumpkin wedges to a medium-sized mixing bowl and add olive oil. Toss to coat.
• Add cumin and toss again.
• Plate the pumpkin wedges and drizzle with Tal's Tahini Harissa Fiery Chili.
• Sprinkle with fresh or dried chives.

Serve and enjoy!