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.
signature

What do you think?

Your email address will not be published.

Recipe Rating




No Comments Yet.

Sign up to receive exclusive content updates and recipes!

Previous
Crispy Brussel Sprouts with a Pomegranate and Dijon Glaze
Roasted Pumpkin with Herbed Tahini Dipping Sauce