Indian Roast Pumpkin

Now that fall is here, it's time to eat pumpkin! This dish was inspired by a dish I ate as a special at Gigi prepared by Chef Jeff McInnis. For my version, I bought a wedge of calabasa pumpkin, cut off the outer peel and scooped out the seeds and threads they are attached to, cleaned the seeds and cut the pumpkin into slices. Then I oiled a cast iron skillet and rubbed the slices in the oil and sprinkled them with fresh ground black pepper, sea salt, a litte ground cumin  and plenty of cayenne powder. I roasted the pumpkin  for about 30 minutes at 450 degrees and then sprinkled the seeds over the slices and added a few dots of butter and roasted the pumpkin and seeds for another 10 minutes. Serve the slices in a shallow bowl  spread a little thick, whisked Greek yogurt and enjoy! For a wonderful short film look up The Life and Death of a Pumpkin by Aaron Yonda on google or U-tube. You'll never feel the same about carving a Jack-O-Lantern after watching it.