Slow-Roast Spiced Pumpkin
Slow-Roast Spiced Pumpkin
Slow-roast spiced pumpkin alone is a great side, but then dressed up it becomes a quick, easy winner that punches way above its weight. Za’atar and sumac are now available at most supermarkets and will make the difference if you can find them. This recipe is featured in Eat Well Magazine 61
Servings
6
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 whole Japanese pumpkin (kabocha), seeds optional, chopped into large chunks
- Pinch sea salt
- 6 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sea salt
- 1 tbsp sumac
- 2 tbsp za’atar
- 200g Greek feta, crumbled
- 2 tbsp parsley, chopped
- Tahini Dressing
- 4 tbsp hulled tahini
- 4 tbsp water
Method
- Preheat oven to 200°C.
- Toss pumpkin chunks with cumin, coriander, 1 tbsp za’atar, salt and 3 tbsp olive oil. Arrange skin-side down on a baking tray.
- Roast for about 1 hr until pumpkin has good colour with some blackened edges and skins are soft.
- Meanwhile, whisk together tahini dressing ingredients, adding water gradually until you achieve a drizzle consistency.
- Serve pumpkin hot or at room temperature in roasting dish or on a large platter. Drizzle generously with tahini dressing, crumble feta over top and sprinkle with parsley and remaining za’atar and sumac. Finish with a drizzle of remaining olive oil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
