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Harissa roast pumpkin with tahini sauce

Caramelized harissa roast pumpkin edges, smoky and sweet.
Creamy tahini-lime sauce drizzled over every glossy bite.
Warm, bold, and bright with fresh coriander and spring onion.

side dish ⏱ 46 min 310 kcal / portion 45.0 g carbs / portion (estimated) vegetarian sesamesoy 🔗 Original source

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Harissa roast pumpkin with tahini sauce
v3 · rb0e705f985 20260727Z1751 🔥 preheat oven to 240°C 🌀 toss pumpkin with harissa, garlic, olive oil, salt and black pepper 🔥 ⏱ 15 min spread pumpkin on a lined tray, cover tightly with foil and roast 🔥 ⏱ 25 min remove foil, roast uncovered at 220°C, stirring once halfway 🌀 whisk tahini, soy sauce, lime juice and maple syrup until very smooth 🍽 transfer pumpkin to a platter 🍽 drizzle tahini sauce over the roasted pumpkin 🍽 finish with coriander, spring onion and a drizzle of oil to serve Harissa Pumpkin 🎉 900 g pumpkin 50 g harissa 1 piece garlic 3 tbsp olive oil salt to taste black pepper to taste 60 g tahini 2 tbsp soy sauce 1½ tbsp lime juice 2 tsp maple syrup 1 tbsp coriander leaf 2 pieces spring onion tahini, soy sauce, lime juice, maple syrup coriander leaf, spring onion
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Preparation steps

  1. preheat oven to 240°C
  2. toss pumpkin with harissa, garlic, olive oil, salt and black pepper
  3. spread pumpkin on a lined tray, cover tightly with foil and roast 15 min
  4. remove foil, roast uncovered at 220°C for 25 min, stirring once halfway
  5. whisk tahini, soy sauce, lime juice and maple syrup until very smooth
  6. transfer pumpkin to a platter
  7. drizzle tahini sauce over the roasted pumpkin
  8. finish with coriander, spring onion and a drizzle of oil to serve

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