Smokey baked pumpkin with garlic & herb tahini dressing

Dressini recipe

Smokey baked pumpkin with garlic & herb tahini dressing

If you are looking for a super easy vegan autumn recipe that's prepared in 10 min look no further. This delicious smokey baked pumpkin goes so well with our garlic & herb tahini dressing. Serve with a green salad and you have a great fall dinner.

Works best with following dressings:


  • 1 average size pumpkin (or butternut squash)
  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp smoked paprika
  • Black pepper to taste
  • Dressini garlic & herb tahini dressing


Preheat your oven to 200C (390F).

Peel 1 average size pumpkin or butternut squash.

Then cut it in half and scoop out the fibrous part with the seeds.

Cut into 1.5 - 2cm thick slices and transfer to a large bowl.

In a cup mix 3 tbsp olive oil, 1 tbsp soy sauce, 0.5 - 1 tsp salt, 1 tsp smoked paprika and black pepper to taste to make the marinade.

Then pour it over the pumpkin slices and mix, making sure all the slices are coated properly.

Place the marinated pumpkin on a baking tray lined with aluminium foil and bake in the oven for about 25min (or until the pumpkin is soft enought but doesn't fall apart).

Serve with a green salad and drizzle our garlic & herb tahini dressing over pumpkin slices as well as the salad. Enjoy!

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