Serve with crisp raw vegetables or toasted pitas for dipping.
Brush with oil and place cut-side down in a baking pan.
Roast until tender, about 45 minutes.
Let stand until cool enough to handle, then scoop the squash out of the skin.
Add coconut milk and ginger; bring to a boil over high heat.
Process pepitas in a food processor until finely ground.
Refrigerate until cold, about 2 hours.
Serve sprinkled with cilantro and pepitas, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
