Roasted Pumpkin & Zucchini with Tahini Yogurt

Name: Roasted Pumpkin & Zucchini with Tahini Yogurt
Total time: 35 min
Yield: 2 people
Ingredients: 14 oz Red Pumpkin; 2 medium Yellow Zucchini; 15 oz Canned Chickpeas; 3 tbsp Olive Oil; 1 tsp Paprika; 1 tsp Coriander Powder; 0.5 cup Yogurt; 1 tbsp Tahini; 0.5 fruit Lemon; 1 clove Garlic; 0.25 cup Walnuts; 1 tbsp Pomegranate Molasses

Vegetarian • Gluten-FreeUnder 60 MinsBalancedSheet PanLunch • DinnerMediterranean

Easy

35min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Warm roasted pumpkin and zucchini served over a cool garlic-tahini yogurt sauce, topped with crispy chickpeas and walnuts.

This Roasted Pumpkin & Zucchini salad is a celebration of textures and temperatures, perfect for a cozy lunch or a light dinner. The natural sweetness of the red pumpkin caramelizes beautifully in the oven, contrasting with the tender bite of the yellow zucchini and the satisfying crunch of roasted chickpeas. What elevates this dish from a simple tray bake to a gourmet meal is the dressing. We utilize a blend of tangy yogurt and nutty tahini, spiked with lemon and garlic, to create a cool, creamy sauce that cuts through the roasted richness. Finished with a drizzle of pomegranate molasses for acidity and a scattering of toasted walnuts, this dish hits every flavor note—sweet, savory, tangy, and nutty. It’s a brilliant way to use up hardy winter squash alongside more delicate summer squash in one harmonious bowl.

Ingredients

400 g Red Pumpkin
2 medium Yellow Zucchini
400 g Canned Chickpeas
45 ml Olive Oil
1 tsp Paprika
1 tsp Coriander Powder
120 ml Yogurt
1 tbsp Tahini
0.5 fruit Lemon
1 clove Garlic
30 g Walnuts
1 tbsp Pomegranate Molasses

Instructions

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2
Peel and cube the red pumpkin into 2cm chunks. Slice the yellow zucchini into thick rounds. Drain and rinse the canned chickpeas thoroughly.
3
Place the pumpkin, zucchini, and chickpeas on the baking sheet. Drizzle with olive oil and season with paprika, coriander powder, salt, and pepper. Toss well to coat and spread in a single layer.
4
Roast for 25-30 minutes, tossing halfway through, until the pumpkin is tender and the chickpeas are crispy.
5
While the vegetables roast, prepare the sauce. In a small bowl, whisk together the yogurt, tahini, minced garlic, and juice from the lemon. If it's too thick, add a teaspoon of water to reach a drizzling consistency. Season with a pinch of salt.
6
To serve, spread the yogurt sauce on a platter. Top with the warm roasted vegetables and chickpeas.
7
Garnish with crushed walnuts and a generous drizzle of pomegranate molasses. Serve warm.

Chef's Tips

•Don't overcrowd the pan; use two baking sheets if necessary to ensure the chickpeas get crispy rather than steamed.
•If you have fresh mint or parsley, chop some and sprinkle on top for extra freshness.