Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing
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Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing
Recipe By Courtney Roulston
Ingredients
1 medium sized butternut pumpkin
2 tbs Squeaky Gate extra virgin olive oil
sea salt to taste
¼ cup flat leaf parsley, leaves picked
Tamari Seeds
1 tbs sunflower seeds
2 tbs whole almonds, chopped
1 tbs white sesame seeds
2 tsp tamari soy sauce
Sesame-Ginger Dressing
1 tbs tahini paste
1 heaped tsp ginger, finely grated
2 tbs apple cider vinegar
1 tbs maple syrup
2-3 tbs water
Method
Pre heat the oven and a lined roasting tray to 190 degrees (°C). Split the pumpkin in half lengthways and drizzle with 1 ½ tablespoons of the oil and a pinch of salt. Place the pumpkin cut side down onto the hot tray and roast for 50 minutes, or until the pumpkin is tender to the touch. Remove from the oven and scoop out the seeds if desired-they are edible if you want to leave them in.
Heat a small frying pan over a medium heat and add in the seeds. Cook for 2-3 minutes, or until toasted. Add in the remaining oil and tamari. Continue to cook, stirring for 2-3 minutes or until the seeds are crisp and golden. Set aside.
Whisk all the dressing ingredients together until smooth and creamy, adding a little more water if the mixture is too thick.
Place the pumpkin halves onto serving plates and drizzle with the dressing. Scatter over tamari seeds and garnish with parsley.
