Preheat your oven to 220°C (430°F) or 200°C fan. Line a baking tray with parchment paper. Peel, deseed, and cut the pumpkin (or butternut squash or sweet potato) into 3cm (1.2 inch) cubes. You should have about 1 kg after prepping. In a large bowl, toss the pumpkin cubes with 2 tablespoons of extra virgin olive oil, 1 finely minced garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread the seasoned pumpkin on the prepared tray in a single layer. Roast in the oven for 20 minutes. Flip the pumpkin pieces, then continue roasting for another 7 to 10 minutes, or until the pumpkin is nicely colored and cooked through but not mushy.

While the pumpkin is roasting, mix together the Greek yogurt (or plain unsweetened yogurt), 1/2 small finely minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Stir well until smooth. Set the sauce aside for at least 10 minutes to allow the flavors to meld. I like to let it sit at room temperature so the sauce isn't too cold when serving.

While waiting for the pumpkin to finish roasting, preheat a skillet over medium-high heat without any oil. Add the pine nuts (or substitute nuts) to the dry skillet and toast, stirring frequently, until they become fragrant and show a hint of browning on both sides. Remove the toasted nuts from the pan to prevent burning. I always stay close by during this step—nuts can go from perfectly toasted to burnt very quickly!

Arrange the hot or warm roasted pumpkin (from Step 1) in a mound on a serving plate. Drizzle generously with the yogurt sauce (from Step 2), then a little extra olive oil if desired. Sprinkle over the sumac (or paprika or similar spice), the toasted pine nuts (from Step 3), and the chopped fresh cilantro or parsley. Serve immediately, or cool the roasted pumpkin beforehand to serve at room temperature for a refreshing summer dish.