Brighten up your autumn table with roasted pumpkin wedges drizzled with curry-spiced tahini sauce and topped with pomegranate, toasted pecans, and fresh herbs.
You’ve probably tried pumpkin in something sweet—whether it’s the classic Thanksgiving pie or something less common like smoothies, overnight oats, and pancakes—but have you tried using this quintessentially fall squash in something savory?
Ever since I took the savory pumpkin route, I’ve been looking for more ways to eat it with curry-inspired spices like cumin, coriander, turmeric, cinnamon, and ginger. The flavors are just so good together!
Tahini, or ground sesame seed paste, makes everything better, and I’m pleased to report roasted pumpkin is no exception.
A drizzle of creamy tahini gives sweet and earthy roasted pumpkin a velvety upgrade. Top it all off with juicy pomegranate, nutty toasted pecans, and fresh herbs, and it’s over.
This is the only veggie dish I need on my table this fall.
How to Prep Roasted Pumpkin:
I used a sugar pumpkin, which is also known as a pie pumpkin, for this recipe.
Sugar pumpkins are small, sweet squashes that are different than the larger varieties you’d use to carve a jack-o’-lantern. Sugar pumpkins have a smooth, soft skin and are pretty easy to prep and slice into wedges.
After you remove the seeds, slice each pumpkin half into four pieces. If there’re any stringy fibers hanging on to the pumpkin flesh, run a vegetable peeler across it to remove them.
Once you’re finished, you should end up with eight equally sized pumpkin wedges that look like this:
How to Roast Pumpkin:
Now we’re ready to roast. Preheat your oven and spread the pumpkin wedges skin-side down on a rimmed baking sheet.
Brush the pumpkin flesh with grapeseed oil (or any other oil that’s appropriate for high heat cooking), ground coriander, salt, and pepper.
Roast for 20 minutes, and then remove the baking sheet from the oven so you can flip the pumpkin pieces over. Return it to the oven and roast for an additional 20 minutes or until the pumpkin is soft and starting to brown on the edges.
It should look something like this:
I like to serve roasted pumpkin with the skin on, but you can also use a spoon to scrape off the flesh at this point if you prefer.
How to Make Curried Tahini Sauce:
I love a good tahini sauce, so it’s a bonus that it’s once of the easiest condiments to make quickly at home.
For this version, I whisked tahini with apple cider vinegar, maple syrup, cumin, coriander, turmeric, ginger, cinnamon, salt, and pepper. (You can also make tahini sauce in a small food processor or blender if you prefer.)
At this point, depending on how thick your tahini paste is, you’ll probably find the mixture to be really thick and not so apt for veggie drizzling.
A little water is all you need to get the consistency just right. Gradually whisk in water until the sauce is thin enough to easily pour over the roasted pumpkin wedges.
Now we’re ready for the toppings.
Technically, they’re optional, but why go without?
Fresh herbs, juicy pomegranate, and toasted pecans add so much flavor, and the presentation makes this easy roasted pumpkin dish worthy of any holiday table.
How to toast nuts:
Spread chopped pecans in a dry cast-iron skillet over medium heat. Cook, stirring often, three minutes, or until the nuts are aromatic and start to brown.
You can use any type of nuts that are in your pantry—try walnuts, pistachios, or pine nuts if pecans aren’t available.
Can you use other types of winter squash?
Most types of winter squash (and roasted veggies, in general) will work in place of the sugar pumpkin in this recipe. Just note that cooking times will vary depending on the size and type of squash that you use.
Can you make this roasted pumpkin recipe ahead of time?
You can roast the pumpkin ahead of time if you want. I think it tastes best warm, but you can always reheat the wedges in the microwave or the oven before you add the sauce and toppings.
You can also make the tahini sauce ahead of time. Just note that it tends to get thicker over time, so you may need to add a few more tablespoons of water once you take it out of the fridge.
For the best results, store the roasted pumpkin and tahini sauce separately and don’t add the toppings until just before you’re ready to serve.
Looking for more? You might also like these winter squash recipes:
- Squash Toast with Brussels Sprouts Slaw
- Harvest Za’atar Kale Salad
- Pumpkin Lassi
- Coconut Cream Pumpkin Overnight Oats
- Pumpkin Curry with Crispy Tofu and Broccoli
- Roasted Acorn Squash Barley Salad
- BBQ Jackfruit Squash Bowls
- Roasted Acorn Squash with Pomegranate and Pistachios
- Vegan Butternut Squash Minestrone Stew
- Pumpkin Oat Pancakes with Fruit and Yogurt
- 1 sugar pumpkin (pie pumpkin), seeded and sliced into 8 wedges (see note)
- 2 tablespoons grapeseed oil
- 1 teaspoon coriander
- Salt and pepper
- ¼ cup tahini
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- Salt and pepper
- 4 tablespoons water or as needed (see note)
- Chopped pecans, toasted if desired (see note)
- Pomegranate arils
- Cilantro leaves
- Mint leaves
Preheat oven to 425 degrees Fahrenheit and spread pumpkin wedges skin side down on a rimmed baking sheet. Brush the pumpkin flesh with grapeseed oil, coriander, salt, and pepper.
Roast 20 minutes, flip pumpkin pieces and roast an additional 20 minutes, or until the pumpkin is soft and beginning to brown in places.
Serve on the rind or use a spoon to scrape off the pumpkin flesh from the skin if desired.
In the meantime, whisk tahini, apple cider vinegar, maple syrup, cumin, coriander, turmeric, ginger, cinnamon, salt, and pepper.
Gradually whisk in water one tablespoon at a time until sauce is thin enough to pour and desired consistency is reached.
- Transfer roasted pumpkin wedges to a serving dish. Drizzle with tahini sauce and top with pecans, pomegranate arils, cilantro, and mint if desired.
Sugar pumpkins (also known as pie pumpkins) are small, round varieties that are different than the larger pumpkins you’d use to carve a jack-o’-lantern. You may substitute most types of winter squash for the sugar pumpkin in this recipe. Note that cooking times will vary depending on the size and type of squash that you use.
The amount of water needed to thin the sauce depends on how thick your tahini is. Add the water gradually and stop once the sauce is thin enough to pour. This sauce tends to thicken in the refrigerator, so you may need to thin with additional water immediately before serving if you make it ahead of time.
To toast pecans, spread chopped nuts in a dry cast-iron skillet over medium heat. Cook, stirring often, 3 minutes, or until the nuts are aromatic and start to brown.
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