Ingredients
- ( 8 cup) “Butternut pumpkin, peeled
- ( 3 tbsp) Olive oil
- ( 2 tsp) Thyme, raw
- ( 3 tbsp) Rosemary, raw
- ( 1 tsp) Dried chilli flakes
- ( 7 tbsp) Tahini
- ( 1 cloves) Raw garlic, peeled
- ( 1/3 cup) Lemon juice
- ( 6 tsp) Honey
- ( 1/4 tsp) Cooking salt
- ( 1/2 tsp”) Black pepper
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Roasted pumpkin with tahini sauce
Serves 4Time 45 mins
Bite-sized pumpkin pieces in a delicious sauce
Fat - total
27g
38%
Fat - saturated
4g
16%
Salt
127mg
6%
Protein
10g
20%
Carbs
26g
8%
Sugar
13g
15%
Energy
1600kJ
18%
% based on an adult’s recommended daily intake
Ingredients
- ( 8 cup) “Butternut pumpkin, peeled
- ( 3 tbsp) Olive oil
- ( 2 tsp) Thyme, raw
- ( 3 tbsp) Rosemary, raw
- ( 1 tsp) Dried chilli flakes
- ( 7 tbsp) Tahini
- ( 1 cloves) Raw garlic, peeled
- ( 1/3 cup) Lemon juice
- ( 6 tsp) Honey
- ( 1/4 tsp) Cooking salt
- ( 1/2 tsp”) Black pepper
Method
- Preheat the oven to 180 degrees.
- Cut the pumpkin in half and remove seeds. Leave the skin on. Cut the pumpkin lengthways into wedges.
- In a bowl, add the pumpkin, oil, chilli, rosemary, and thyme. Toss the ingredients so that the pumpkin becomes covered with the mixture.
- Place the pumpkin on a baking tray (do not over crowd the tray) and roast for 20 minutes, or until the pumpkin is soft in the centre.
- To make the sauce, mix the tahini, lemon juice, crushed garlic, honey, and three (3) tablespoons of water.
- Serve the pumpkin with the tahini sauce.
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