Roasted pumpkin mash with Middle Eastern tahini and toasted sesame seeds.
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Preheat your oven to 400°F (200°C) and roast the pumpkin cubes with a drizzle of oil until tender, about 25-30 minutes.
In a small dry skillet over medium heat, toast the sesame seeds until golden brown and fragrant, then set aside.
Mash the roasted pumpkin in a large bowl until smooth, then stir in the tahini, garlic, cumin, paprika, and lemon juice.
Fold half of the toasted sesame seeds into the pumpkin mixture and season generously with salt and pepper.
Lay out a strip of pastry, brush lightly with melted butter, and place a tablespoon of the pumpkin filling at one end.
Fold the pastry into a triangle shape, tucking the edges securely to ensure the filling is completely enclosed.
Place the samosas on a baking sheet, brush the tops with more butter, and sprinkle with the remaining toasted sesame seeds.
Bake for 15-20 minutes or until the pastry is crisp and golden brown, serving warm with a side of yogurt dip.
