Roasted pumpkin with turmeric and tahini sauce

An autumn side dish that only needs an oven: pumpkin roasted with turmeric and ginger, topped with creamy tahini sauce and flaxseed.

Ingredients

• 1 small pumpkin (about 1 kg), ideally hokkaido or butternut
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• a pinch of salt and freshly ground pepper
• 3 tablespoons tahini
• juice of 1/2 lemon
• 1 clove of garlic
• 4–5 tablespoons cold water
• 1 tablespoon ground flaxseed
• a handful of fresh parsley

Preparation

1. Preheat the oven to 200 °C. Wash the pumpkin, halve it, remove the seeds and cut into slices about 2 cm thick. Hokkaido does not need peeling.
2. In a large bowl mix the olive oil, turmeric, ginger, salt and pepper, then toss the pumpkin slices until coated on all sides.
3. Arrange on a baking tray lined with paper and roast for 30–35 minutes, until the edges brown and the pumpkin is soft.
4. For the sauce: whisk the tahini, lemon juice and finely chopped garlic with a fork. Add the water a spoon at a time until the sauce is smooth and as thick as yoghurt, then salt it.
5. Pour the tahini sauce over the warm pumpkin and sprinkle with ground flaxseed and chopped parsley. Serve as a side or as a vegan main.