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

  • 50 mins cooking
  • Serves 4
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  • 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


  • 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.


  • Per serve: Energy: 324kcal, 1356kj Protein: 9.4g Fat: 21.9g Saturated fat: 2.8g Cholesterol: 0mg Carbohydrate: 18.9g Fibre: 8.3g Sodium: 61mg