Roasted Pumpkin with Cumin and Spicy Harissa Tahini

It’s PUMPKIN season… and if you love pumpkin, then this recipe is for you! Earthy, savory, and delicious-- this simple dish has Thanksgiving written all over it. 

Roasted Pumpkin With Cumin


  • 1 small “pumpkin pie” pumpkin 

  • 1-2 tbsp cumin 

  • 1 tbsp olive oil 

  • Sea salt and pepper to taste

  • 1-2 tbsp fresh or dried chives 

  • 1/4 cup Fun Sesames Spicy Harissa Tahini


Preheat the oven to 425 degrees. Carefully slice the pumpkin in half. Use a spoon to scoop on the insides and remove stem. Once clean, continue to cut the pumpkin in 1 inch thick wedges and then again, in half. Spray a cookie sheet with cooking spray and lay out pumpkin wedges. Season generously with salt and pepper. Bake for 20-25 minutes, until edges are browning and you can pierce with a fork. Scoop into a medium sized cooking bowl and add olive oil. Toss. Add cumin and toss. Plate and then drizzle with tahini. Sprinkle with chives. Serve! 

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