LETTUCE CUPS WITH ORANGE, CUMIN SEED ROASTED PUMPKIN, AND TAHINI YOGURT DRESSING

Tender lettuce cups act in loco taco, cradling fragrant cumin-crusted pumpkin and juicy orange. A Middle Eastern–inspired combination of flavors capped with a bright tahini yogurt dressing works as an appetizer (move over, crudités), side dish, or light main course for you and a lucky diner.

Serves 4 as a side, 2 as a main

For the Lettuce Cups

1 hooligan pumpkin or ½ (2–3 pound) roasting pumpkin, peeled, seeded, and cut into ½-inch pieces

1 tablespoon extra-virgin olive oil

2 teaspoons whole cumin seed

¼ teaspoon salt

1 head tender lettuce leaves, such as Boston or Bibb

1 navel orange, peeled, and cut into ½-inch pieces

fresh cilantro or mint

For the Tahini Yogurt Dressing

½ cup whole milk yogurt, plain

2 tablespoons tahini

2 tablespoons lemon juice

1 clove garlic, minced

¼ teaspoon salt

Preheat oven to 375ºF. On a large-rimmed baking sheet toss pumpkin with oil, cumin seed, and salt. Roast for 35 minutes, until tender and beginning to brown.

In a medium bowl, whisk all dressing ingredients until combined. Refrigerate until ready to serve.

Place lettuce leaves “cuppy”-side up on a large platter; fill with orange pieces and roasted squash. Drizzle cups lightly with dressing (there will likely be leftover) and garnish with cilantro or mint. Enjoy immediately with your hands, much like a taco—no forks required.