- 1 cup plain Lucerne whole milk yogurt (do not use low-fat or nonfat)
- 2 tablespoons finely chopped O Organics™ Mint leaves, plus additional leaves for garnish
- 1/4 teaspoon ground coriander
- 1 clove garlic, minced
- 1/2 teaspoon O Organics™ Extra Virgin Olive Oil
- Kosher salt and freshly ground black pepper
- 1 (3 pound) Sugar Pie pumpkin
- 1/4 cup canola oil
- 1/4 cup O Organics™ Granulated Sugar
- For minted yogurt: Place yogurt in a colander lined with a paper towel or cheesecloth. Set in sink to drain for 30 minutes. In a small bowl, whisk thickened yogurt with 1 teaspoon water, chopped mint, coriander, garlic, olive oil, and salt and pepper to taste. Let stand at room temperature, covered, while pumpkin bakes.
- Preheat oven to 375 degrees F. Line a large rimmed baking pan with foil.
- For pumpkin: With a sharp, heavy knife, carefully cut pumpkin in half vertically. Use a metal spoon to scrape out seeds and strings. Put each pumpkin half, cut side down, on a cutting board. Using the pumpkins natural lines as a guide, cut each half into 8 equal wedges. Peel the pumpkin with a vegetable peeler; place in a large bowl.
- Drizzle pumpkin with canola oil and evenly rub with sugar and 1/2 teaspoon salt. Turn into prepared pan, scraping sugar mixture onto pumpkin. Cover tightly with foil and bake until very tender when pierced, 20 to 30 minutes.
- Broil pumpkin about 5 inches from heat until wedges turn deep golden brown in spots (watch to prevent burning) 3 to 5 minutes. On plates, spoon minted yogurt over pumpkin wedges. Garnish with additional mint leaves if you like.