There are a lot of different tasty (every kind has its different flavor) pumpkins. The most common one in the supermarket here is the butternut. For 2p, a small one of approx 900 grams is ideal. Cut the pumpkin in large wedges. Remove the hard skin. Cut 4 medium sized potatoes and 1 red onion in wedges. Slice 4 garlic cloves thinly. Mix everything together with a large drizzle of olive oil, 1 chopped peperoncini, 4 cm of chopped fresh ginger, 1 table spoon of cumin seeds and some salt. Put in a large oven dish. Bake in the oven at 220° for approx 1h. Stir now and again.
In the meanwhile, mix 1 large table spoon of tahini with 1 finely chopped garlic clove, the juice of ½ lemon and 1 lime, water and a pinch of salt. It is so important to taste and add extra lemon or water (instead of oil) up to your own preference.
Remove the seeds from a pomegranate. Chop some fresh mint and parsley.
Spread the seeds, the tahini sauce, a delicious fresh cheese such as squacquerone and the fresh herbs on the roasted vegetables. Add some green salad for extra color and freshness. Autumn at its best!