Harissa roast pumpkin with tahini sauce

side dish · ⏱ 46 min · 4 portions · 45.0 g carbs / portion · vegetarian · allergens: sesame, soy

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
http://flowcooking.food/en-us/recipe/548/harissa-roast-pumpkin-with-tahini-sauce/