Roasted Pumpkin with Tahini

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Yield: 6


  • 750g pumpkin of choice, seeds removed and chopped into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/3 cup pumpkin seeds
  • 3 tablespoons tahini
  • 1 1/2 tablespoons lemon juice
  • 1 clove garlic, finely chopped


Preheat the oven to 190°C (375° F).
Toss the pumpkin with the olive oil, sprinkle with combined sea salt and cumin and cook for 20-30 minutes until golden and tender.  Add the pumpkin seeds the pan for the last 5 minutes of cooking, taking care not to let them burn.
Whisk together the tahini, lemon juice and garlic, adding enough water to make a dressing that is able to be drizzled.
Arrange the pumpkin on a serving platter, drizzle with dressing and sprinkle with pumpkin seeds.
Serve as part of a meal.

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