ROASTED PUMPKIN WITH ONIONS, POMEGRANATE, AND YOGURT

To effortlessly remove the arils (pink seeds) from a pomegranate: fill a large bowl with water, quarter pomegranate, plunge each quarter into the water, and remove the arils with your fingers (they come right out—like magic). Much of the white pith floats to the top, which you can now remove, drain into a fine mesh sieve, remove any outstanding white pith, and store arils airtight in the refrigerator for 1 to 2 weeks. You can now bejewel and bedazzle all of your food with pomegranate, starting with this recipe, of course.

Serves 4

2 tablespoons extra-virgin olive oil

1 (2–3 pound) creamy-fleshed pumpkin such as red kuri or buttercup, peeled, seeded, and cut into ¼-inch wedges

1 onion, sliced into thick wedges, pieces separated

½ teaspoon salt

ground black pepper, to taste

1 cup pomegranate arils

½ cup whole milk plain yogurt (Balkan-style or Greek)

Preheat oven to 375ºF. On a large-rimmed baking sheet, toss together oil, pumpkin, onion, salt, and pepper. Line in a single layer and roast for 20 to 30 minutes (depending on thickness of pumpkin wedges), until pumpkin is tender.

Spread yogurt on the bottom of a serving plate; top with roasted pumpkin and onions, and sprinkle over pomegranate. Or, place pumpkin on a serving plate, drizzle with yogurt, and top with pomegranate. Serve warm or at room temperature.