Roasted Pumpkin with Herbed Tahini Dipping Sauce

I’ll be honest… I have a few leftover pumpkins from cooking my Halloween recipes. I wanted to show you a quick side dish I started making this year that is equal parts delicious as it is seasonally appropriate 🍂 I thought of it when thinking ahead for my Thanksgiving menu and found it so warm and comforting, just knew I had to share it this week. Enjoy! 

Roasted Pumpkin with Herbed Tahini Dipping Sauce

I’ll be honest… I have a few leftover pumpkins from cooking my Halloween recipes. I wanted to show you a quick side dish I started making this year that is equal parts delicious as it is seasonally appropriate 🍂I thought of it when thinking ahead for my Thanksgiving menu and found it so warm and comforting, just knew I had to share it this week. Enjoy! 

Ingredients
  

  • 1 sugar pie pumpkin
  • Salt
  • Pepper
  • Paprika
  • Nutmeg
  • Cayenne
  • Olive oil

For the sauce

  • 2 tbsp tahini
  • 1/2 lemon juiced
  • 1/2 lime juiced
  • 1 tsp minced dill
  • 1 tsp minced basil
  • 1 tsp minced tarragon
  • 1 garlic clove minced
  • Salt and pepper
  • Water as needed to make it creamy

Instructions
 

  • Preheat the oven to 400F.
  • Wash the pumpkin thoroughly. Cut in half and remove the seeds with a spoon. Cut the pumpkin into wedges about 0.5-1 inches thick.
  • On a parchment lined baking sheet, arrange the wedges in a single layer. Brush with olive oil and sprinkle with salt, pepper, paprika, nutmeg and cayenne.
  • Roast the pumpkin wedges for 25 minutes or until fork tender.
  • Meanwhile, mix the ingredients for the dipping sauce. Add water as needed to make it creamy and to reach your desired consistency.
  • Serve the roasted pumpkin warm alongside the tahini sauce.
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Roasted Pumpkin with Herbed Tahini Dipping Sauce