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Roast pumpkin with green charmoula and tahini

Name: Roast pumpkin with green charmoula and tahini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 1 medium (or 2 smaller) pumpkins/squash (about 500g), cut into chunky wedges (leave the seeds in); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp hot smoked paprika; ½ tsp chilli flakes; ½ garlic bulb, cloves left whole; 2 red onions, cut into wedges; Olive oil to drizzle; 150g goat’s curd or soft goat’s cheese; Handful pomegranate seeds; 2 tbsp pomegranate molasses; Pinch sumac (from the spice section of large supermarkets); For the green charmoula; Large handful fresh coriander, plus extra to garnish, roughly chopped; ½ small bunch fresh parsley, roughly chopped; ½ small bunch fresh mint, roughly chopped; 2 tsp grated fresh ginger; 3 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1tbsp fresh lime juice; 1 tsp ground coriander; 1 tsp ground cumin; 1 green jalapeño (or similar) chilli, seeds removed and roughly chopped; For the tahini dressing; 3 garlic cloves, crushed; 2 tbsp extra-virgin olive oil; 1 tbsp tahini; 1 tbsp lemon juice; 1 tbsp natural yogurt

Published: 17 Nov 17
Updated: 18 Mar 24

An impressive vegetarian traybake featuring roasted pumpkin, vibrant green charmoula and a creamy tahini dressing. It’s incredibly simple to make but looks stunning on the dinner table.

See all our tremendous traybakes here for dinner ideas that save on washing up!

Easy
October 2017

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 35 - 40 min

An impressive vegetarian traybake featuring roasted pumpkin, vibrant green charmoula and a creamy tahini dressing. It’s incredibly simple to make but looks stunning on the dinner table.

See all our tremendous traybakes here for dinner ideas that save on washing up!

Vegetarian recipes

Nutrition: per serving

Calories: 437kcals
Fat: 30.3g (9.9g saturated)
Protein: 14.1g
Carbohydrates: 22.2g (17.3g sugars)
Fibre: 9.8g
Salt: 0.7g

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Ingredients

1 medium (or 2 smaller) pumpkins/squash (about 500g), cut into chunky wedges (leave the seeds in)
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika
½ tsp chilli flakes
½ garlic bulb, cloves left whole
2 red onions, cut into wedges
Olive oil to drizzle
150g goat’s curd or soft goat’s cheese
Handful pomegranate seeds
2 tbsp pomegranate molasses
Pinch sumac (from the spice section of large supermarkets)

For the green charmoula

Large handful fresh coriander, plus extra to garnish, roughly chopped
½ small bunch fresh parsley, roughly chopped
½ small bunch fresh mint, roughly chopped
2 tsp grated fresh ginger
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1tbsp fresh lime juice
1 tsp ground coriander
1 tsp ground cumin
1 green jalapeño (or similar) chilli, seeds removed and roughly chopped

For the tahini dressing

3 garlic cloves, crushed
2 tbsp extra-virgin olive oil
1 tbsp tahini
1 tbsp lemon juice
1 tbsp natural yogurt

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Method

Heat the oven to 220°C/200°C fan/gas 7. Toss the pumpkin wedges with the spices, garlic and red onions, then drizzle with oil. Roast for 35-40 minutes until tender and slightly charred.
To make the charmoula, whizz all the ingredients together in a mini chopper (or use a stick blender in a jug). Taste and adjust the seasoning.
Mix all the ingredients for the tahini dressing together in a small bowl and season to taste.

Serve the roasted wedges on a platter dotted with the goat’s curd/cheese, the pomegranate seeds, a drizzle of the charmoula, the tahini dressing and pomegranate molasses, sprinkled with a pinch of sumac.