Baked hokkaido w. cinnamon and tahini dressing


Time: 30 min.

First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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  • ½ hokkaido pumpkin
  • 1 tsp garlic powder
  • 2 tbsp cinnamon
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 2 tbsp oil
  • 2 tsp tahini
  • 2-3 tbsp water
  • Fresh mint


  • Turn the oven on 200°C.
  • Wash the Hokkaido and cut it in half. Take out the seeds with a spoon and cut it into 12-14 half pieces, place them on a baking tray.
  • Mix together the oil, cayenne pepper, cinnamon, salt and garlic powder in a bowl and brush the hokkaido pieces with it. Then put it in the oven for 15-20 min.
  • While it’s in the oven, mix together the tahini and water until smooth.
  • When the hokkaido pieces are done, place it on a tray and drizzle the tahini dressing and fresh mint on top.


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