A lovely alternative to your usual pumpkin dishes
1/2 of a small pumpkin, cut into wedges
2 tbsp olive oil
2 tsp cumin
1 tsp cinnamon
1 lime – juiced
¼ bunch fresh cilantro
sea salt and ground black pepper
3 tbsp tahini dressing ( see below)
For the dressing
2 tbsp tahini
1 small garlic clove – minced
1 lemon – juiced
½ tsp cumin ( I roast mine as it has a better flavor)
1/3 cup water
sea salt and ground black pepper
1/4 cup pepitas, toasted until golden (pumpkin seeds)
Preheat oven to 425 F.
In a large mixing bowl combine the pumpkin, olive oil, and spices. Lightly toss to ensure all the pumpkin is coated in oil and spice.
Line a baking tray with parchment paper. Transfer the pumpkin to the baking try (skin side down). Season and place in the oven and bake for 25 mins or until browned and cooked through.
Remove from the heat.
In a mixing bowl combine the tahini and minced garlic.
Add the lemon juice, cumin and stir. Slowly add the water until desired consistency is reached.
Season, add the lime, tahini dressing, coriander, season and drizzle over the pumpkin slices when serving on a platter.
Top with the toasted pepita seeds