Harissa roast pumpkin with tahini sauce

Side Vegetarian

Serves 4

Prep 6 min

Cook 40 min

This is a great side for roast chicken, but it would also work very well stuffed into wraps or sandwiches.

Ingredients

1	small pumpkin (or 1 large butternut squash), skin left on, deseeded and cut into 2½-3cm squares (900g net weight)
50g	rose harissa
1	garlic clove, peeled and crushed
3 tbsp	olive oil, plus extra to serve
	salt and black pepper
60g	tahini
2 tbsp	soy sauce
1½ tbsp	lime juice
2 tsp	maple syrup
1 tbsp	coriander leaves, finely sliced
2	spring onions, trimmed and finely sliced

This is a great side for roast chicken, but it would also work very well stuffed into wraps or sandwiches.Heat the oven to its highest setting – 240C (220C fan)/475F. In a large bowl, toss the first four ingredients with three-quarters of a teaspoon of salt and a generous grind of pepper. Transfer the mix to a large tray lined with greaseproof paper, spreading it out as much as possible, cover tightly with foil and roast for 15 minutes.
Remove the foil, turn down the heat to 220C (200C fan)/425F and roast uncovered for another 25 minutes, stirring once halfway, until the pumpkin is cooked through and nicely browned.
In a small bowl, whisk the tahini, soy sauce, lime juice and maple syrup, until very smooth – depending on the thickness of the tahini, you may need to add up to a tablespoon of water to get it to the right consistency.
Transfer the pumpkin to a platter, drizzle over the tahini sauce, finish with the coriander, spring onion and a drizzle of oil, and serve.