Roasted pumpkin and tahini caramel
I’m thinking of making this my new screensaver.. it’s so pretty! It’s everything pumpkin dreams are made of.
Add this roasted pumpkin with low sugar maple tahini caramel sauce to your collection of easy seasonal and festive veggie dishes! Seriously, easy (you don’t even have to take the skin off). Just chop, coat, roast and drizzle.
And it looks so pretty - I guarantee your guests will be impressed. Don’t have / like pumpkin! No problem - this works with carrots too!
Ingredients and instructions
Chop pumpkin in half, take out seeds (easiest way to do this is with an ice cream scoop like this) and slice in half moons
Coat and toss in coconut aminos, bit of salt and ginger and lots of cinnamon
Grease roasting tray with avocado oil or ghee and roast at 200C for 20 mins or until soft but not mushy (turn halfway)
While roasting, prepare my low sugar tahini maple caramel (mix and heat 3 tbsp. of tahini with 0.5 tbsp. of molasses, 3 tbsp. of Lakanto monkfruit maple syrup or this allulose based maple syrup (or use regular maple syrup if you don’t mind the sugar!) and a pinch of salt
Drizzle, drizzle, drizzle
THAT’S IT
