Name: Roasted pumpkin and red onion with tahini dressing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 gram pumpkin, cut into wedges, seeds removed; 2 red onions, cut into quarters, leaving skin on; 3 tablespoon olive oil; salt and freshly ground black pepper; 2 teaspoon black sesame seeds; Tahini dressing; 1/4 cup tahini; 2 tablespoon lemon juice; 2 tablespoon water; 1 clove garlic, crushed and chopped; 1/2 teaspoon ground cumin

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

Serves 4

Cook

50M

Ingredients

750 gram pumpkin, cut into wedges, seeds removed

2 red onions, cut into quarters, leaving skin on

3 tablespoon olive oil

salt and freshly ground black pepper

2 teaspoon black sesame seeds

Tahini dressing

1/4 cup tahini

2 tablespoon lemon juice

2 tablespoon water

1 clove garlic, crushed and chopped

1/2 teaspoon ground cumin

Method

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.