Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Roast pumpkin with tahini yogurt

Simple side packed with flavour and texture.

If you like dishes that are loaded with texture and flavour, you’re going to love this simple Middle Eastern roast pumpkin with tahini yogurt. The combination of caramelised, spiced roasted pumpkin, tangy, creamy tahini yogurt and bursts of crunchy pine nuts is full of contrasts and flavour. It’s a great side dish that works alongside a traditional roast or vegetarian spread. Serve warm, at room temperature or cold.

Roast pumpkin with tahini yogurt

PUMPKIN

You can use any variety of pumpkin for this Middle Eastern roasted pumpkin recipe. (Sweet potato would also work well). Chop the pumpkin into large pieces and leave the skin on so they keep their shape when stacked on a serving dish. The skin becomes soft, chewy, and caramel-like and is perfectly edible and is part of what makes this dish so tasty. Cook the pumpkin until the edges char and turn crispy.

Roast pumpkin with tahini yogurt

TAHINI YOGURT

We love tahini yogurt so much that it’s got its own dedicated post here. This tangy, creamy, and smoky sauce couldn’t be simpler to make – just add all the ingredients into a bowl or Vibe blender and whip until smooth and velvety. Tahini yogurt can be made ahead of time, so the flavours have a chance to meld or whipped up while the pumpkin is baking. Tahini yogurt can be made ahead and stored in a sealed glass container in the fridge.

Roast pumpkin with tahini yogurt
:recipekit:
Roast pumpkin with tahini yogurt
Roast pumpkin with tahini yogurt
Roast pumpkin with tahini yogurt

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Roast pumpkin with tahini yogurt