Roasted Pumpkin Wedges with Green Tahini
Caramelised spiced pumpkin wedges finished with a creamy, tangy green tahini. It's simple, bold, and seriously moreish.
Ingredients
Pumpkin
- ½ Kent Jap pumpkin
- 1 Tbsp olive oil
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp maple syrup
- 1 tsp pomegranate molasses
- ½ tsp sea salt
- Extra salt and cracked black pepper to season
Green Tahini
- 1 garlic clove
- 1 handful flat-leaf parsley washed
- 1/3 cup tahini
- 1/4 cup cold water
- 1/2 tsp sea salt
- Juice of 1/2 lemon or more to taste
To Serve
- 1 Tbsp Roasted pepitas pumpkin seeds
- Extra parsley leaves to garnish
Instructions
Roasted Pumpkin
- Preheat oven to 180°C (350°F) and line a baking tray.
- Cut the pumpkin into 6 wedges or large chunks and place on the tray.
- In a small bowl, mix the olive oil, cumin, turmeric, garlic powder, smoked paprika, maple syrup, pomegranate molasses and salt to form a paste.
- Brush the paste over all sides of the pumpkin. Season lightly with extra salt and pepper.
- Roast for 1 hour, or until golden, caramelised and tender.
Green Tahini
- While the pumpkin roasts, add the garlic, parsley, tahini, water, salt and lemon juice to a blender or food processor.
- Blend until smooth and vibrant green.
- Rest for 5–10 minutes to thicken.
- If it’s too thin, mix in a little more tahini
- If it's too thick, you can mix through a teaspoon of water or lemon juice
- Taste and adjust salt and lemon as needed.
To Serve
- Transfer the pumpkin to a serving platter.
- Drizzle with green tahini just before serving.
- Finish with roasted pepitas and parsley.
- Serve with extra green tahini on the side.
Notes
Storage tip: Green tahini keeps in the fridge for 3–4 days and is perfect with chicken, fish, roasted veg or salads. I always make a double batch to use through the week.
