INGREDIENTS

1 large butternut pumpkin, cut into wedges

2 red onions, cut into wedges

50ml olive oil

3.5 tbsp light tahini paste

2 tbsp lemon juice

1 garlic clove

30g pine nuts

1 tbsp roughly chopped flat leaf parsley

Salt and pepper for seasoning

METHOD

Place the pumpkin and onion in a large mixing bowl, add 3 tablespoons of oil, and season with salt and pepper.

Place the pumpkins and onions on a baking tray, skin down, and roast in the oven for 30-40minutes or until the vegetables are cooked through.

Note: Keep an eye on the onions as they might cook faster than the squash and need to be taken out earlier.

To make the dressing, place the tahini in a small bowl with the lemon juice, garlic and 2 tablespoons of water.

Whisk until the sauce is the consistency of honey, adding more water or tahini, if necessary.

Pour the remaining oil into a small frying pan and place on low heat.  Add the pine nuts, and cook for a few minutes, (they burn easily so don’t leave them) stirring often, until the nuts are golden brown. 

Remove from the heat and transfer to a bowl.

To serve, spread the vegetables on a large serving platter and drizzle over the tahini.  Sprinkle the pine nuts and parsley on top.

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