Roasted Pumpkin with Tahini
Posted By Helen Jackson On June 8, 2015 @ 12:50 pm In Recipes,Vegetable Recipes,Vegetarian Recipes | No Comments
Yield: 6
Ingredients
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750g
pumpkin of choice, seeds removed and chopped into wedges
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3 tablespoons
olive oil
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1 teaspoon
ground cumin
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1 teaspoon
sea salt
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1/3 cup
pumpkin seeds
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3 tablespoons
tahini
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1 1/2 tablespoons
lemon juice
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1
clove garlic, finely chopped
Method
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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