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!
Doc V's Healthy Kitchen 