Harissa roast pumpkin with tahini sauce

In search of simple wintery sides (and veggie sandwich fillings) Jake’s turn to roast pumpkins. Their buttery flesh and natural sweetness can stand to some strong flavours. In this episode, Jake is adding harissa to the pumpkin for added perfumed heat and a sweet tahini dressing to enhance both sweetness and depth. Another side that we turn to again and again

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Harissa roast pumpkin with tahini sauce recipe: https://bit.ly/3U6yMKW

Chapters:
0:25 Roast the pumpkin
2:30 Make the dressing
6:00 Assemble and serve

For Ottolenghi ingredients and spices: https://bit.ly/41Vf5Yj

It is January it’s cold wet and miserable outside and we’re delivering a plate of sunshine into your kitchens we have our Harissa roasted squash with a tahini sauce it’s got loads of fiery earthiness from the spices in the Harissa there’s herbs in there to cut it all down and the tahini dressing is

Loaded with Maple and soy this is a really quick easy dish to make so to start with today we’re using onion squash you may see these lying around they’re really gorgeous really sweet nice moisture the flesh as well you can use butternut squash you can use

Pumpkin you can use anything you find in the shop that kind of looks like this so we cut them in half now we’re just going to scoop the seeds out these um seeds come out with a spoon super easy you just need to get that part out like that

And then it’s nice to cut them in different shapes and sizes I find because then you’re like you’re adding not only flavor but heaps of texture as well to your final salad so just um Go in different different ways so the dish we’re making today is called Harissa roasted squash with a

Tahini sauce so what we’re going to do is before we Chuck this in the oven we’re going to add some olive oil we’re going to add some salt and we’re going to add some Harissa and that’s going to give it some real character and some real spice

Then going to give it a nice toss one other ingredient we’re going to add here is a clove or two of garlic give that another good toss so then we got a really lovely big bowl of nicely dressed squash you can see the oil and the hariss are all

Clinging to it so we’re going to line a baking tray with some parchment paper and now we’re just going to tip our squash in there now my favorite tool in the kitchen is this called a mace spatula um it’s just really good at getting all of the lovely little gubbins

That you can otherwise Miss so we’ve covered up our pumpkin and Harissa with a tin foil lid we’ve covered it nice and tightly um we’re going to Chuck that in the oven at 240° and the Pumpkin is going to steam in its own juices then we’re going to

Take off the tin foil and let it roast uncovered and that’s going to kind of caramelize the nice sugars in the pumpkin it’s going to make it super lovely and roasted and delicious so let’s go on while our pumpkin is roasting we’re going to get on and make our tahini

Sauce so tahini sauce with us today has got a bit of a different take on it we’re adding a lot of soy and give bit of Maple and lime juice which is going to give it a really nice salty Tangy flavor which is going to bounce lovely

On the Harissa and with the sweet earthy notes of the squash so let’s get started so we’re going to use a lime as our Citrus cuz tahini always needs a bit of citrus before we squeeze our lime we’re just going to take the zest off and put

That in another Bowl to one side and we’ll uh use that along with some herbs and some spring onions to make a nice Herby garnish to go on top which will help kind of lift and cut through the intensity of the rest of the dish so

We’re going to juice our lime add that to a bowl tahini some soy sauce maple syrup as long as as well as being sweet kind of has a lovely earthy wholesome finish about it little bit of salt and we’ll just give this a nice swis together now the thing with tahini is as

You introduce new ingredients to tahini it can kind of see up and split and you think you’ve gone wrong with just keep whisking it and it will come back together to form like a really super silky and delicious dressing at that super delicious salty dressing that’s so full

Of character um and so easy I mean that’s done out the way boom next one I need like some just below with a fan and a so we’ve got our tahini sauce filled with soy Maple ready to one side now we just going to do is pick some lovely

Coriander leaves and some spring onions and chop them down and then we’re good to go so we’ve got some coriander which we’re just going to roughly chop going to mix that with the lime we’re also going to get these stems here and actually we’re just going to launch these into our dressing

Here give that a little mix delicious so we’ve got our corander leaves with our limes zest we’re then just going to take a spring onion of course we can add those to our mix there and just give this a little toss around so it’s all kind of mixed

Together and we’ll just get ready to sprinkle that on top when we’re ready to plate that’s all the things we need for today’s dish and you’ll see when it comes out the oven you’ve got what is a really really simple thing to make with very few is ingredients but really

Minimal um effort goes in you’ve got a really impressive dish to enjoy the end perfect 5 4 3 2 one almost right so it’s already smelling really like heris and by heris I mean there’s heat in there there’s cumin carow away you can feel those earthy spices waking up

Yeah so you can see the Flesh of the pumpkin is just starting to soften it’s just perfect it’s exactly what we want so now we’re going to pop it back into the oven drop the temperature from 240 down to 210 um and just kind of let the rest of it ride out

Uncovered so we are halfway through our bake we’re just going to give this a a toss and turn and let it continue cooking really nice crust forming on our pumpkin so the Harissa it’s all nice and coated we’ve got some parts staying together some just starting to fall

Apart you can see all the sugars in the pumpkin are starting to crisp but amazing and that’s it that’s the simple dish we’ve just taken ourselves about 40 minutes to roast a pumpkin in which time we’ve made a really quick dressing and just cut up a few herbs

There’s heaps of flavor left on that paper we just going to give that good squeeze and get that all onto the plate and that’s it look we’re good to go we’ve got our dressing here just going to give that a nice drizzle on the top so we’ve got tahini in here we’ve

Got soy we’ve got Maple some lime juice and some of those coriander stalks just coat that nice look at that delicious and then just some coriander that we’ve roughly chopped some spring onions some lime zest really be ha hazard with how you add it on here it’s just adding on

Textures it’s adding on freshness that’s brilliant lovely there our lunch there’s our dinner talking of bringing the sunshine inside I’m going to invite Chia to come and give this a go with me I can eat this all on my own Chia please thank you what did just po this

Out of your pocket I that’s how you all think it needs delicious just a little bit more lime I love lime knowing you yeah um please dig in let me what you think thank you just going to get some Harissa on there MH and some of this nice

Tey delicious you can cook wow okay very occasionally it’s great man I think the texture of the pumpkins really like skin holds it together but it’s really soft and easy to get into the skin with great texture thank you so much for watching the recipe is down below H if you

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