It’s pumpkin season again… the perfect time for this comforting, warming and tasty oven dish.
Enter any supermarket here in Germany and you’ll find a selection of beautiful pumpkins waiting for you right at the entrance.
This time, we make roasted pumpkin and potatoes with a nice tahini cream.
Al you have to do is wash and cut the pumpkins and potatoes, then marinate them with olive oil, rosemary, salt, and pepper in an oven form.
A little bit of lemon zest on top to bring out this refreshing citrus flavor.
Bring your oven to 200°C (400°F) and you’re ready to go.
Roast the pumpkin in there for 35 minutes. After 20 minutes, take the form out and add almond slivers. Alternatively, you can also add pine nuts.
Put the baking form back for another 15 minutes. This will ensure your almond slivers get a nice browning without getting burned.
After 35 minutes, take it out and let it cool down.
In the meantime, you can start to prepare the tahini cream. All you need is tahini, the juice of a lemon, water, and minced garlic. Combine well until you reach the perfect consistency.
If you like it very creamy, keep the amount of water a little lower. If you want the cream to be more liquid, simply add more water.
Decorate with rosemary, fresh parsley, and you’re ready.
Serve the roasted oven pumpkin and potatoes with the tahini cream drizzled on top.
Roasted Pumpkin And Potato With Tahini Cream
Perfect for the autumn season. Enjoy this oven-roasted pumpkin with potatoes, refined with aromatic rosemary and topped with a smooth tahini cream.
- For the vegetables
- 1 Hokkaido pumpkin
- 6 medium-sized potatoes
- 6 tbsp olive oil
- 2 stalks fresh rosemary
- Zest of 1 lemon
- 1 large pinch of black pepper
- 1 large pinch of sea salt
- 3 cloves of garlic
- 1/2 cup pine nuts or almond slivers
- For the sauce
- 2 tbsp tahini
- Juice of 1 lemon
- 2 tbsp olive oil
- 1/4 cup water
- 1 pinch of salt
- 1 clove of garlic – minced
- For decoration
- Black Pepper
Preheat the oven to 200°C (392°F).
Wash the pumpkin and potatoes thoroughly, leave the skin on.
Cut the pumpkin and potatoes into squares, add to a wide baking pan.
Add olive oil and mix, so all potatoes and pumpkin pieces are covered.
Add rosemary leaves, lemon zest, pepper, and salt. Mix well.
Remove garlic skin and place the whole garlic cloves in between.
Add to the oven and bake for 35 minutes. After 20 minutes, add almond slivers and continue to bake.
For the sauce, add the tahini, lemon juice, olive oil, water, salt, and minced garlic, mix until creamy.
After 35 minutes, take out the oven, decorate with parsley, rosemary, and black pepper. Serve with the tahini cream.