• Partnered with
  • Serves 4
  • 50 mins cook

Roasted pumpkin and red onion with tahini dressing

Roasted pumpkin and red onion with tahini dressing

Fantastic served with tahini dressing, this comforting roasted pumpkin and red onion recipe creates a delicious side dish that's perfect served alongside your Sunday roast


  • 750 g pumpkin, cut into wedges, seeds removed
  • 2 red onions, cut into quarters, leaving skin on
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 tsp black sesame seeds

Tahini dressing

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 clove garlic, crushed and chopped
  • 1/2 tsp ground cumin


  1. Preheat the oven to 180°C.
  2. Arrange the pumpkin and onion in a single layer in a large roasting dish. Drizzle with oil and season with salt and pepper. Cook for 35-40 minutes or until the pumpkin is tender and the edges have coloured.
  3. While the pumpkin is cooking, lightly toast the sesame seeds in a small frying pan over a low heat. This will only take a minute or so.
  4. To make the dressing, mix the tahini, lemon juice, water, garlic and cumin together in a small bowl. Add a little extra water if the dressing is too thick. Season with salt.
  5. Arrange the pumpkin and onions on a serving platter, drizzle with the tahini dressing and sprinkle with sesame seeds.
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