Ingredients
1-3/4 cups cubed peeled pie pumpkin2 teaspoons canola oil1/4 teaspoon salt2 tablespoons sunflower kernels2 tablespoons finely chopped pecans2 tablespoons minced fresh cilantro2 tablespoons chopped red onion1/2 cup plain yogurt1 teaspoon ground cumin1/2 teaspoon grated fresh gingerroot
Preparation
Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely.
In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled.
