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hokkaido wedges with a yogurt tahini drizzle

it's here!!! pumpkin season has finally begun and we couldn't be more thrilled, so expect a lot of pumpkin recipes coming your way in the next few weeks. to start off we're sharing the simplest of them all, but definitely one of our absolute favourites. it's so good that it barely ever makes it onto a plate - we eat it straight from the baking tray, still sizzling hot from the oven. 

this recipe is so simple it takes almost no effort at all to make. it works brilliantly as a side to any meal, it's a perfect vegetarian addition to your thanks giving dinner and is also great just on its own. there really is nothing you can do wrong and you can even experiment with the flavours and spices you like most - just toss it all in a freezer bag, shake, pop in the oven - and enjoy!

for 2 as a main or 4 as a side, you'll need:

  • half a hokkaido pumpkin (equals 700-800g)
  • 4 tbsp olive oil
  • 1 tsp ras el hanout
  • 1/2 salt
  • 4 heaping tbsp plain yogurt (unsweetened)
  • 1 tbsp tahini
  • juice of half a lime
  • salt to taste
  • a handful of coriander and parsley to garnish
  • fresh black pepper
  1. preheat your oven to 175C
  2. using a spoon, remove the seeds and then cut the pumpkin into equally thick wedges
  3. in a small bowl, whisk together olive oil, ras el hanout and salt
  4. pop the pumpkin wedges in a ziplock freezer bag, pour over the marinade, zip up the bag and shake, making sure every wedge is nicely covered
  5. place on a baking tray and bake for about 20-25 minutes
  6. meanwhile, work on that drizzle! whisk together yogurt, tahini, lime juice and salt. if you want a consistency that is less thick, you can add in some water at this point
  7. when ready, plate up the pumpkin, drizzle with the sauce and garnish with coriander and parsley leaves. for the finishing touch, top it off with some freshly cracked pepper, a squeeze of lime juice and a sprinkle of black sesame


- K & L

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