Sweet Butternut Pumpkin and Potato Wedges with Tahini and Za’atar

Sweet Butternut Pumpkin and Potato Wedges with Tahini and Za’atar

Baked vegetables with an oriental topping – very easy to prepare!
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 3
Calories/100g: 99.3 kcal

Why you should try it

If you want to impress your guests with a dish on the table, this will definitely complete the task. Apart from the dish looking absolutely stunning once you’ve added all the toppings, it also tastes just as delicious. Just a quick heads up: This recipe is not as filling as the others, so I have decreased the specified serving size from 4 to 3 people. It probably can fill up 4 people but not for too long. However, it makes up for it as it’s really quick and simple to prepare and gives you a whole tray filled with stunning food.

Ingredients

  • 750 g butternut pumpkin
  • 750 g potatoes firm
  • 3 red onions
  • 4 tablespoons tahini
  • 2,5 tablespoons fresh lemon juice
  • 0,5 garlic clove
  • 30 g pine nuts
  • 1 tablespoon za'atar
  • bunch of fresh parsley
  • olive oil

Instructions

  • Prepare vegetables. Preheat the oven to about 230°C (446°F). Peel the potato. Wash potato as well as butternut pumpkin. Cut them and red onions into wedges (about 2×5 cm).
  • Put in oven. Lay them out on a baking tray and season them with 3 tablespoons of olive oil and salt and pepper. Mix well with hands and place the butternut pumpkin with the peel facing up and the potatoes next to them. Put the tray in the oven and bake for about 35 minutes. Set a timer for 10 minutes and then add the red onions to the tray (also season with olive oil, salt and pepper).
  • Prepare sauce. While the vegetables are baking, add the Tahini in a small bowl. Add the lemon juice and a few tablespoons of water until the sauce turns smooth. Finely dice the garlic and add to the bowl along with about 1/2 teaspoon of salt.
  • Fry pine nuts. In a small pan, heat up 2 tablespoons of olive oil. Add the pine nuts and fry for 2 minutes until golden brown. Put the pine nuts in a small bowl. Also, wash and chop the parsley.
  • Assemble & Serve. While still on the tray, add tahini sauce, roasted pine nuts, fresh parsley and za'atar on top. Enjoy!

Nutrition

Calories: 99.3 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!

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