Day 28: Roasted Pumpkin Wedges with Green Tahini 🎃💚
Golden roasted Kent pumpkin with warm spices, creamy green tahini, and crunchy pepitas on top.
Simple ingredients, big flavour, and a dish that works just as well as a side or centrepiece.
I’m sharing a vegetable-hero recipe every day this month to help you eat more veg that actually tastes great!
There’s only 3 more days to go, so make sure you’re following 🤍
#roastedpumpkin #eatmoreveg #plantdiversity #viralfood #pumpkin
6 Comments
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now, listen, i'm not adverse to vegetables. i quite like vegetables. but i'm very glad to have found this series because now i'm excited about vegetables.
This sauce would make these pumpkin wedges next level.
I NEED IT! ❤❤😋
I actually eat quite a lot of vegetables, but pumpkin belongs to a group of vegetables that I struggle with. The problem is the texture. It’s really mushy but stringy and it triggers my gag-reflex. Other members of that group are zucchini, squash, rhubarb, aubergine (not stringy but too mushy and almost slimy) and sweet potatoe (although sweet potatoes are bearable as chips or when absolutely smothered in a lentilly dhaly type thing) currently, in order to eat these vegetables I either have to chop them really small, or I have to blend them. I don’t suppose you know of any other ways of not achieving this texture in these vegetables?
Recipe please