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Roasted pumpkin with tahini sauce

Under $10/4 servesVegetarian
Serves 4Time 45 minsRoasted pumpkin with tahini sauce

Bite-sized pumpkin pieces in a delicious sauce

Fat - total 27g 38%
Fat - saturated 4g 16%
Salt 127mg 6%
Protein 10g 20%
Carbs 26g 8%
Sugar 13g 15%
Energy 1600kJ 18%

% based on an adult’s recommended daily intake


  • ( 8 cup) “Butternut pumpkin, peeled
  • ( 3 tbsp) Olive oil
  • ( 2 tsp) Thyme, raw
  • ( 3 tbsp) Rosemary, raw
  • ( 1 tsp) Dried chilli flakes
  • ( 7 tbsp) Tahini
  • ( 1 cloves) Raw garlic, peeled
  • ( 1/3 cup) Lemon juice
  • ( 6 tsp) Honey
  • ( 1/4 tsp) Cooking salt
  • ( 1/2 tsp”) Black pepper


  1. Preheat the oven to 180 degrees.
  2. Cut the pumpkin in half and remove seeds. Leave the skin on. Cut the pumpkin lengthways into wedges.
  3. In a bowl, add the pumpkin, oil, chilli, rosemary, and thyme. Toss the ingredients so that the pumpkin becomes covered with the mixture.
  4. Place the pumpkin on a baking tray (do not over crowd the tray) and roast for 20 minutes, or until the pumpkin is soft in the centre.
  5. To make the sauce, mix the tahini, lemon juice, crushed garlic, honey, and three (3) tablespoons of water.
  6. Serve the pumpkin with the tahini sauce.
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