pepita seeds or chopped almonds/pistachio or pinenuts
Sprinkle Moroccan season mix, sumac and cumin seeds over the pumpkin. Toss pumpkin till spice mix is evenly distributed.
Add the olive oil and toss through till it is well distributed.
Bake on a tray in the hot oven for 35-40 minutes or until the pumpkin starts to caramelise and is cooked through. Turn pumpkin after 20 minutes for more even cooking.
Season with salt and serve.
To Make the Yogurt Tahini Sauce
Blitz all ingredients in a food processor, or blend by hand and serve with Oven Roasted Moroccan Pumpkin or any other Moroccan inspired dish such as Oven Roasted Moroccan Cauliflower.
Serve with a smear of labneh on the plate (click for recipe) or serve with Yoghurt Tahini Sauce. This dish is also delicious eaten on it's own straight from the oven.
Roasted pepitas (sunflower seeds) and freshly chopped coriander sprinkled on top of this dish finishes it off beautifully. Plain Greek yoghurt would also work as an accompaniment if you add a little salt, lemon juice and olive oil to it and mix well before using.
Slice pumpkin into thin wedges and cook till caramelized for a variation on serving.
Cut pumpkin into finger shapes and create oven fry's instead of cubes and serve with Yoghurt Tahini Sauce for a snack.
Left over baked pumpkin tastes delicous in a simple salad- if there is any!!