Glazed pumpkin with tahini and pecan gremolata from The Guardian Feast supplement, November 19, 2022 (page 3) by Yotam Ottolenghi

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Notes about this recipe

  • KarinaFrancis on March 28, 2023

    Another great Ottolenghi side dish. Good to make at the same time as roasting some chicken. I was worried the glaze was going to be too sweet, but it was perfect sweet/sour balance. I had walnuts on hand so I used them instead of pecans

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