I roast pumpkin when the air turns crisp and the oven warms the kitchen. These wedges go tender and golden. The tahini turns creamy and bright with lemon. Pomegranate pops. Herbs wake up the plate. We eat and grin. This take fits roasted pumpkin recipes that work on busy nights. I lean into a pumpkin curry recipe vibe with warm spice. It joins pumpkin recipes savory that feel simple. You get savory pumpkin recipes that cook clean. It lands in recipes with pumpkin that you keep. It doubles as pumpkin dinner recipes when you add grains or greens. Pumpkin spice recipes do not have to be sweet. This one keeps it cozy and bold. I slice a sugar pumpkin. I toss with oil and salt. I roast until the edges brown and the center yields. Then I spoon tahini sauce over the top. We finish with mint cilantro pecans and pomegranate. The tray hits the table. Plates get quiet. Good sign.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Oven Roasted Pumpkin with Tahini Sauce Recipe
- 3) Ingredients for Easy Oven Roasted Pumpkin with Tahini Sauce
- 4) How to Make Easy Oven Roasted Pumpkin with Tahini Sauce
- 5) Tips for Making Easy Oven Roasted Pumpkin with Tahini Sauce
- 6) Making Easy Oven Roasted Pumpkin with Tahini Sauce Ahead of Time
- 7) Storing Leftover Easy Oven Roasted Pumpkin with Tahini Sauce
- 8) Try these Side Dish recipes next
- 9) Easy Oven Roasted Pumpkin with Tahini Sauce
- 10) Nutrition
1) Key Takeaways
- Roast tender pumpkin wedges and finish with creamy tahini dressing and bright pomegranate seeds
- Short prep and one pan make weeknights calm and quick for a holiday roasted pumpkin side dish
- Flex the base for grain bowls salads or a cozy plate with greens and nuts
- Scale the spice and the sauce for kids or for guests who want bolder heat
2) Easy Easy Oven Roasted Pumpkin with Tahini Sauce Recipe
I bake this on cool evenings and I smile. The tray warms the room and the scent says dinner. I reach for roasted pumpkin recipes since they never fail and they never ask for much. Roasted pumpkin recipes shine here with soft centers and crisp edges. We eat and nod then we pass the platter around the table.
On Simply Cooked Recipes by Kathy we keep steps short and flavors clear. I learned that simple layers beat fuss. A lemon bright tahini pulls each bite together. The seeds snap the herbs lift and the nuts give crunch. I wrote this for people who like calm cooking and bold payoff and I linked more ideas on https://www.simplycookedrecipes.com.
The first time I made easy oven roasted pumpkin I used what I had and it worked. That win stuck with me. Since then I play with spice blends and toppings. I kept notes so you do not need to guess. You get a clear path and room to riff with savory roasted pumpkin with tahini in your own kitchen.
3) Ingredients for Easy Oven Roasted Pumpkin with Tahini Sauce
Pumpkin wedges I like sugar pie since it roasts sweet and soft and it keeps shape on the tray
Oil A neutral choice or olive works and it helps edges brown and centers turn tender
Salt Fine grains grip the cut sides fast so the seasoning sticks and tastes even
Pepper Fresh grind gives a warm bite and it plays nice with the sweet flesh
Tahini Smooth sesame paste turns lush when it loosens with water and lemon for an easy tahini dressing
Lemon Juice wakes up the sauce and a little zest brings a soft glow that feels bright and clean
Maple A small splash rounds the edges and keeps the sauce balanced and not flat
Spices Coriander turmeric ginger and cinnamon lean warm and nod to a gentle curry path
Pomegranate seeds Ruby bursts add sweet tart snaps and they look pretty on the platter
Pecans Toasted pieces bring rich crunch and make each bite feel complete
Herbs Mint and cilantro cool the warmth and freshen the whole dish in a clean way
4) How to Make Easy Oven Roasted Pumpkin with Tahini Sauce
Step one Heat the oven and line a sheet then cut the pumpkin and scoop the seeds and slice even pieces for steady roasting
Step two Toss with oil salt and pepper on the pan and spread the pieces so space sits between them for good browning
Step three Slide the pan in and roast until edges go deep gold and a fork slips in clean turn once to color both sides
Step four Whisk tahini lemon water maple and warm spices in a bowl until it pours smooth and loose
Step five Move hot wedges to a platter spoon the sauce over then add pomegranate seeds herbs and pecans and bring it to the table
5) Tips for Making Easy Oven Roasted Pumpkin with Tahini Sauce
Dry the cut sides with a towel and the tray rewards you with color and crisp edges that hold
Keep the sauce a little thin so it coats without clumping and add a spoon of water at a time until it flows
Season in layers a pinch on the pumpkin a pinch in the sauce small moves add up and they make simple roasted pumpkin recipes taste bright
6) Making Easy Oven Roasted Pumpkin with Tahini Sauce Ahead of Time
Roast the pumpkin in the morning and chill on a tray then warm in a low oven before dinner and sauce right before you serve
Shake the tahini in a jar and keep it in the fridge for two days give it a brisk stir and it wakes up fine
Write a quick plan in your notebook it helps set a calm pace and it turns healthy roasted pumpkin recipes into weeknight proof meals
7) Storing Leftover Easy Oven Roasted Pumpkin with Tahini Sauce
Pack cooled wedges in a sealed box and keep the sauce in a small jar nearby this keeps textures right
Warm leftovers on a sheet so steam can escape and edges perk back up then spoon a little fresh sauce and add herbs
Use the extra on grain bowls or tuck into a warm wrap since the flavors stay friendly and the best roasted pumpkin recipes work across meals
8) Try these Side Dish recipes next
9) Easy Oven Roasted Pumpkin with Tahini Sauce
Roasted Pumpkin Recipes Tahini Drizzled Wedges with Pomegranate
Ingredients
For the Pumpkin
- 1 medium sugar pie pumpkin about 2 pound
- 2 tablespoons grapeseed oil or olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For the Tahini Sauce
- 1/4 cup tahini
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 4 tablespoons water more as needed
For Serving
- 1/4 cup pomegranate arils
- 1/4 cup chopped pecans toasted
- 2 tablespoons fresh mint leaves torn
- 2 tablespoons fresh cilantro leaves
- Lemon wedges optional
Instructions
Prep the Pumpkin
- Heat oven to 425 F and line a large baking sheet with parchment.
- Halve the pumpkin. Scoop out seeds and strings. Cut into 8 even wedges.
- Toss wedges with oil salt and pepper on the sheet. Spread in one layer.
Roast
- Bake 25 to 35 minutes. Turn once. Pull when edges brown and flesh is tender.
Make the Tahini Sauce
- Whisk tahini vinegar maple coriander turmeric cinnamon ginger and salt.
- Whisk in water until the sauce turns smooth and pourable.
Finish and Serve
- Move hot pumpkin to a platter. Spoon tahini sauce over the wedges.
- Top with pomegranate pecans mint and cilantro. Serve warm with lemon.
10) Nutrition
I keep the count simple one serving brings steady fiber gentle carbs and plant fats that satisfy it fits a balanced plate with greens and a protein
For a closer view think moderate calories and low sodium when you salt with care and a sauce that leans sesame and lemon not cream
The numbers shift with size and toppings if you want a rough guide check a label for tahini and note easy oven roasted pumpkin as the base
Author and Site
This recipe lives on Simply Cooked Recipes by Kathy find more calm cooking ideas on https://www.simplycookedrecipes.com where we keep steps short and flavor high
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