Squash and Pepita Tartlets

When ground with a little oil and sweetener, pepitas form a dough that creates a crisp, crunchy shell for these little tartlets, filled with roasted squash and apple. (As a topping, you can toss some pumpkin seeds and amaranth with maple syrup and bake for a few minutes until crunchy.) Like all Indigenous desserts, this one is free of refined sugar, wheat, and dairy, and it’s also nutrient-dense.