Ingredients:

  • 2 lb sugar pumpkin, seeded and cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ cup tahini
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 2 tbsp warm water
  • 1 clove garlic, grated
  • 2 tbsp roasted pumpkin seeds
  • 1 tbsp fresh parsley, chopped
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a bowl, toss the pumpkin wedges with olive oil, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the wedges in a single layer on the baking sheet, ensuring they do not touch. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored.
  4. While the pumpkin rests for 2 minutes, whisk together tahini, maple syrup, lemon juice, and minced garlic in a small bowl.
  5. Gradually whisk in warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
  6. Drizzle the sauce over the roasted wedges and garnish with roasted pumpkin seeds, fresh parsley, and flaky sea salt.