INGREDIENTS
1/4 cup
Italian parsley
3 lb
Kabocha squash or butternut squash
1/2 cup
Pomegranate seeds
1 tsp
Zaatar
2 tsp
Lemon juice, fresh squeezed
2 tsp
Tahini paste
1/4 tsp
Black pepper
1/2 tsp
Kosher salt
3 tbsp
Olive oil
2 tbsp
Pistachio dust
1/2 cup
Whole milk greek yogurt