Roasted Pumpkin Wedges with Tahini Sauce
Roasted pumpkin wedges in the oven with a delicious homemade Tahini sauce – healthy, simple, and tasty! A pumpkin recipe with crunch and flavor!
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Servings :
Calories : 254kcal
Ingredients
Roasted Pumpkin Wedges
- 1 small Red Kuri Squash Hokkaido
- 4 tbsp olive oil
- 4 tbsp panko breadcrumbs or regular breadcrumbs
- 2 tsp dried Italian herbs
- 1 tsp salt
- ½ tsp pepper
Tahini Sauce
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp water
- 2 tsp olive oil
- 1-2 small garlic cloves pressed
- salt to taste
Instructions
- Preheat the oven to 390°F/200°C.
- Wash the pumpkin. Cut in half and scrape out the seeds using a spoon. Cut into thin wedges and lay them in a single layer on a baking pan, sheet pan, or a with parchment-paper lined baking tray.
- Mix the Panko, herbs, salt, and pepper and sprinkle it over the wedges.
- Drizzle the olive oil over the wedges and bake them for 25 minutes until tender.
- Meanwhile, mix all the ingredients for the tahini sauce and season it with salt. It doesn't need a lot of salt, only a pinch to enhance the flavor.
- Serve the warm pumpkin wedges with the tahini sauce on top.
Notes
- Use Butternut Squash or Sugar Pumpkin instead of Red Kuri Squash.
- How long does it stay fresh? Stored in an airtight container in the refrigerator, it stays fresh for about 3 days.
- Is there an alternative to Panko? Panko is unique and difficult to replace. If necessary, you can use coarse breadcrumbs.
- Is there an alternative to Tahini? Tahini cannot be replaced.
Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 834mg | Fiber: 2g | Sugar: 2g