Roast the Pumpkin

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Pumpkin: In a large mixing bowl, combine the pumpkin wedges with olive oil, cumin, coriander, salt, pepper, and red pepper flakes (if using). Toss until evenly coated.
3. Arrange on Baking Sheet: Spread the seasoned pumpkin wedges in a single layer on a baking sheet lined with parchment paper.
4. Roast: Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, turning halfway through.

Make the Yogurt Sauce

1. Combine Ingredients: In a medium bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt until smooth.
2. Taste and Adjust: Taste the sauce and adjust seasoning as needed.

Toast the Pine Nuts

1. Toast Pine Nuts: In a small skillet over medium heat, toast the pine nuts for 3-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them.

Serve the Dish

1. Plate the Pumpkin: Once the pumpkin is roasted, arrange the wedges on a serving platter.
2. Drizzle Sauce: Spoon the yogurt sauce generously over the warm pumpkin.
3. Garnish: Sprinkle the toasted pine nuts and chopped parsley over the top before serving.