Roasted pumpkin wedges are drizzled with curry-spiced tahini sauce, pomegranate, pecans, and fresh herbs.
Course Side Dish, Vegetables
Cuisine gluten-free, Holiday, vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 311kcal
Author Stephanie McKercher, RDN
Equipment
Oven
rimmed baking sheet
Ingredients
Roasted pumpkin:
2tablespoonsgrapeseed oilor oil of choice
1teaspoonground coriander
¼teaspoonsaltor to taste
⅛ teaspoonpepperor to taste
1mediumpumpkin(sugar pupmkin or pie pumpkin), seeded and sliced into 8 wedges
Tahini sauce:
¼cuptahini
1tablespooncider vinegar
2teaspoonsmaple syrup
½teaspoonground turmeric
½teaspoonground ginger
½teaspoonground cinnamon
¼teaspoonsaltor to taste
⅛teaspoonpepperor to taste
4tablespoonswateror as needed (see note 1)
Optional for serving:
¼cupchopped pecanstoasted if desired (see note 2)
¼cuppomegranate arils
2tablepoonscilantro leaves
2tablespoonsmint leaves
Instructions
Prepare roasted pumpkin:
Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or a silicone baking mat.
Whisk oil, coriander, salt, and pepper in a small bowl.
Arrange pumpkin wedges skin-side down on the baking sheet and brush with the oil mixture.
Transfer to the center rack of the oven and roast 30 minutes, or until you can easily pierce the flesh of the pumpkin with a fork.
Prepare tahini sauce:
While the pumpkin in roasting, whisk tahini, cider vinegar, maple syrup, turmeric, ginger, cinnamon, salt, and pepper.
Gradually whisk in water one tablespoon at a time until sauce reaches desired consistency. It should be smooth and pourable.
Serve:
Transfer roasted pumpkin wedges to a serving dish. Drizzle with tahini sauce and top with pecans, pomegranate arils, cilantro, and mint if desired.
Notes
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.
The skin of the pumpkin will be tough and isn't meant to be edible. You can scrape the roasted pumpkin off of the skin before serving if desired. (I like to do this when serving to kids.)
Storage: Store the pumpkin and tahini sauce in separate airtight containers and refrigerate for up to a week or freeze for up to 1 month. Thaw overnight in the fridge and reheat in the microwave or oven. For the best results, add the tahini sauce and toppings to the pumpkin immediately before serving.
Nutrition facts are estimates only and include the entire batch of tahini sauce (you may not use all of it) and optional toppings.
This recipe was originally published in October 2019 and most recently updated October 2023.