Instructions:

1. Prepare Veggies and Pumpkin:

• Preheat the oven to 350°F (175°C).

• Arrange the squash, Brussels sprouts, and beets on a baking tray. Drizzle with olive oil and season with salt, pepper, cinnamon, and paprika.

• Season the inside of the mini pumpkin with salt and pepper, place it on the same tray.

• Roast everything for 30-40 minutes, or until the veggies and pumpkin are fork-tender.

2. Make the Yogurt Sauce:

• In a bowl, combine the Zen Basil seeds, yogurt, milk, sour cream, garlic, and salt.

• Stir well and let the mixture sit for 5-10 minutes to allow the basil seeds to fully hydrate and thicken the sauce.

3. Prepare the Pumpkin Bowl:

• Remove the roasted mini pumpkin from the oven. Using a fork or spoon, shred the soft pumpkin flesh inside without breaking the outer shell.

• Drizzle some of the yogurt sauce into the pumpkin, mix it with the pumpkin flesh, and set aside as a serving bowl.

4. Dress the Veggies:

• Drizzle the remaining yogurt sauce over the roasted squash, Brussels sprouts, and beets.

5. Make the Honey Butter Drizzle:

• In a small pan over medium heat, melt the butter. Add honey, Zen Basil seeds, and goat cheese, stirring until the cheese melts and the mixture becomes creamy.

• Let the mixture sizzle for 1-2 minutes, then drizzle over the roasted veggies.

6. Add the Final Touches:

• Sprinkle the veggies with walnuts, dried cranberries, and shredded cheese.

• Garnish with fresh herbs and finish with a light drizzle of olive oil and an extra sprinkle of basil seeds for added texture.

Serving Suggestion

Serve the roasted mini pumpkin filled with creamy yogurt sauce as the centerpiece, surrounded by the roasted veggie medley. This nutrient-rich, visually stunning dish is perfect for fall meals or festive gatherings. The combination of textures, flavors, and wholesome ingredients makes it a true showstopper!