Ingredients:
- 1 small pumpkin (or 1 large butternut squash), skin on, deseeded, and cut into 2.5-3 cm squares (900g net weight)
- 50g rose harissa
- 1 garlic clove, peeled and crushed
- 3 tbsp olive oil, plus extra for serving
- Salt and black pepper
- 60g tahini
- 2 tbsp soy sauce
- 1.5 tbsp lime juice
- 2 tsp maple syrup
- 1 tbsp coriander leaves, finely sliced
- 2 spring onions, trimmed and finely sliced
Method:
- Preheat Oven: Heat your oven to its highest setting, which is 240°C (220°C fan) or 475°F.
- Prepare Pumpkin: In a large bowl, toss the pumpkin, harissa, garlic, 3 tablespoons of olive oil, salt, and pepper.
- Roast Pumpkin: Transfer the mixture to a large baking tray lined with greaseproof paper. Spread it out evenly. Cover tightly with foil and roast for 15 minutes.
- Continue Roasting: Remove the foil, reduce the oven temperature to 220°C (200°C fan) or 425°F. Roast uncovered for another 25 minutes, stirring once halfway, until the pumpkin is cooked through and browned.
- Make Tahini Sauce: In a small bowl, whisk together the tahini, soy sauce, lime juice, and maple syrup until smooth. Add a tablespoon of water if needed to adjust the consistency.
- Serve: Transfer the roasted pumpkin to a platter. Drizzle with the tahini sauce and garnish with coriander and spring onions. Finish with a drizzle of olive oil.
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