Roast Pumpkin with Tahini Yoghurt

We could honestly sit down and eat a big plate of this for dinner! It’s a really simple dish and shows just how good veggies can be. Lots of sweet spices, nuts and a tahini/yoghurt dressing really adds to the roasted pumpkin. So skip soggy boiled veggies and try this recipe winner of a recipe instead.

Pumpkin’s amazing colour is down to the large amounts of beta-carotene in it. Our bodies convert this into retinol (vitamin A) which is vital for healthy skin and eyes. The combination of vitamin A and C also means pumpkin keeps your immune system fighting fit.

  • ½ kent/jap pumpkin (or butternut squash)
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp sumac
  • 1 TBSP olive oil
  • pinch of salt & pepper
  • handful of pine nuts & pumpkin seeds
  • handful fresh mint
  • pinch of za’atar

For the dressing:

  • 2.5 TBSP tahini (unhulled is more nutritious)
  • 1 TBSP greek yoghurt (optional – exclude for vegans)
  • pinch of sumac
  • juice from ½ lemon
  • pinch of salt & pepper
  • Preheat the oven to 200°C.
  • Remove the pumpkin seeds and slice the pumpkin into wedges/chunks (keep the skin on).
  • Toss the pumpkin with olive oil, cinnamon, cumin, sumac, salt and pepper.
  • Evenly spread the pumpkin on a roasting tray and bake until soft – ~30 minutes.
  • For a more intense flavour, roast the pine nuts and pumpkin seeds for ~5 minutes.
  • To make the dressing, whisk the tahini and yoghurt (if using) with the lemon juice. Add a pinch of salt, pepper and sumac.
  • Drizzle the dressing over the pumpkin along with the nuts/seeds, za’atar and some torn mint leaves.

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