This roasted butternut pumpkin recipe is a delightful and nutritious dish that serves 2-4 people. Begin by preheating the oven to 200°C and slicing half a large butternut pumpkin into 1cm rounds, removing the seeds. Toss the pumpkin slices with 3 tablespoons of extra-virgin olive oil, 1 tablespoon of honey, ground cumin, smoked paprika, salt, and pepper. Spread them out on a tray and roast for about 25 minutes until they start to color. Meanwhile, prepare the chickpeas by tossing them with olive oil and salt, then add them to the pumpkin for an additional 15-20 minutes of roasting. For the tahini mandarin yoghurt, mix 200g of natural yoghurt with tahini, mandarin zest, juice, and garlic. Once everything is golden and caramelized, serve the roasted pumpkin and chickpeas over the tahini yoghurt, garnished with pomegranate seeds, mint, coriander, and chopped nuts. This dish not only highlights the flavors of roasted pumpkin but also incorporates a refreshing and creamy sauce, making it a perfect addition to any meal.