Pumpkin wedges with creamy tahini sauce and plenty of crunch: fried capers, roasted almonds, and crispy sage turn this simple pumpkin dish into a wonderful autumnal taste experience. The roasted pumpkin wedges take a little more time, but the recipe is uncomplicated enough for an easy weeknight dinner and special enough to impress guests.
| Preparation time | 1 hr 15 min |
| Difficulty | Easy |
| Serves | 4 |
Ingredients:
- 1.5 kg Hokkaido pumpkin
- 4 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- 1 tsp salt
- Black pepper
- 80 g almonds, roughly chopped
- 15–20 fresh sage leaves
- 3 tbsp MANI Bläuel capers in olive oil
- A little flour
- Approx. 5 tbsp MANI Bläuel “The Kitchen Hero” 100% organic virgin olive oil
- 100 g tahini
- Juice of 1 large lemon
- 1 clove MANI Bläuel garlic in olive oil
- 80–120 ml cold water
- ½ tsp maple syrup
Method:
- Preheat the oven to 180°C / 350°F (conventional heat).
- Wash the Hokkaido pumpkin, cut it in half, remove the seeds, and cut it into wedges. The skin can be left on.
- Toss the pumpkin with 3 tbsp olive oil, salt, and pepper, then spread the wedges out on a baking tray.
- Roast for 45–55 minutes, until soft and golden brown. Turn the wedges once after about 25 minutes.
- Meanwhile, toast the chopped almonds in a dry frying pan over medium heat until golden brown and fragrant. Set aside.
- Finely chop the garlic and mix it with the tahini, lemon juice, and salt. Stir in 2–3 tbsp of water to start with. Gradually add more water until you have a smooth, creamy sauce. Finally, stir in 1 tbsp MANI Bläuel “Der Familienheld” olive oil and the maple syrup. Season to taste with lemon juice and salt.
- Pat the capers very dry and toss them in a little flour.
- Heat the MANI Bläuel “Der Küchenheld” olive oil in a frying pan. Add the sage leaves and fry for about 30–60 seconds, until crispy. Remove and drain on kitchen paper.
- Add the capers to the pan and fry for a few minutes until crisp and fried. Remove and drain on kitchen paper as well.
- Spread the tahini sauce over a large serving platter or individual plates. Arrange the hot roasted pumpkin wedges on top.
- Sprinkle with the toasted almonds and scatter the crispy capers and sage over the top. Finish with coarse sea salt to taste.
