Roasted Pumpkin with Tahini Yogurt, Hazelnut & Pomegranate

This roasted pumpkin is such a beautiful side dish to any meal especially on a cold winters night. From Autumn to Winter you will find beautiful big pumpkins are in season. Pumpkins are low GI so can be a a good alternative and change up from potato. They are packed with fibre, potassium which can help lower blood pressure. An antioxidant that could help prevent degenerative damage to the eyes and are excellent for helping the absorption of glucose into the tissues and intestines, as well as balancing levels of liver glucose. Meaning pumpkins are an excellent food when controlling diabetes. Oh the power of food, it truely never gets old for me. 

Anywhoo enjoy.

S xx

Ingredients: Tahini Yogurt

  • 5 tbsp tahini 
  • Juice of one lemon
  • 1 - 2 tbsp water (to thicken)
  • 1 garlic clove
  • salt and pepper to taste


  • 1/4 kent pumpkin
  • 1/2 cup hazelnuts (roughly chopped)
  • 1 pomegranate
  • 1 tbsp olive oil


  1. Preheat oven at 180 degrees, line a baking tray.
  2. Chop the pumpkin into 4 - 5 pieces leaving the skin on.
  3. Place on the baking tray and lightly coat with olive oil. Place in over for 15mins or until cooked and golden.
  4. Meanwhile blend all the ingredients to make your tahini dressing. Sit aside.
  5. Once pumpkin is cooked, serve on plates, drizzle with tahini dressing and top with chopped hazelnuts and pomegranate.


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