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!
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
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp water
- 2 tsp olive oil
- 1-2 small garlic cloves pressed
- salt to taste
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.
- 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.
Serving: 1g | Calories: 254kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 834mg | Fiber: 2g | Sugar: 2g