Vegan Pumpkin Siniya

Our go-to Mediterranean dish! Easy to make, full of flavor and covered with tahini sauce.

A dish of pumpkin and butternut squash Siniya with pumpkin sprouts next to a plate with a portion of the siniya

Being the only non-meat eaters in our families, Guy and I are always asked to bring a vegan dish to Friday dinner. It's not that my mom doesn't cook vegan for us (trust me- she makes way too much food!), but she is always anxious about the possibility that we won't have enough options.

seeding the butternut squash
Seeding the butternut squash.
roasted pumpkin and butternut squash

Having to reinvent myself every weekend is not easy, but no one ever complains when I bring Siniya.

butternut squash and pumpkin siniya covered with tahini sauce before baking
butternut squash and pumpkin siniya covered with tahini sauce after baking

Siniya is a simple Mediterranean baked dish, traditionally made with ground lamb, roasted vegetables and tons of tahini sauce. The fun thing about it is that you can't go wrong. Any roasted veggies will work here. We like to use pumpkin, butternut squash or a mix of both.

vegan pumpkin siniya with pumpkin sprouts
a portion of the pumpkin siniya served in a black bowl

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Prep Time
10 minutes
Cook Time
45 minutes


Roasted Veggies

  • 1 butternut squash
  • 1 small piece of pumpkin
  • 0.25 cup olive oil
  • 2.5 tbsp date syrup (Silan) (make sure it has no added sugar or additives like this Israeli brand)
  • 1 tbsp sweet paprika
  • 1 minced garlic clove
  • 1 tsp Himalayan salt
  • 0.5 tsp ground black pepper

Tahini Sauce

  • 6.75 fl oz tahini (for this recipe I prefer a light tahini)
  • 11.75 fl oz water
  • 1 minced garlic clove
  • 1 tsp Himalayan salt


  • 1 handful pumpkin sprouts


  1. Preheat the oven to 375°F (190°C) and line a large baking dish with parchment paper.

  2. Cut the veggies into medium-large pieces. Transfer to the baking dish.

  3. In a small bowl or dressing shaker, mix the olive oil, date syrup, paprika, garlic, salt and pepper and pour over the veggies, making sure they are all covered in marinade.

  4. Place in the oven and roast for 30-40 minutes. Remove from the oven and set the temperature to 480°F (250°C).

  5. Place the tahini sauce ingredients in a high-speed blender and blend until combined.

  6. Pour the tahini sauce over the roasted veggies. Place back in the oven and bake for an additional 15 minutes.

  7. Remove the dish from the oven, garnish with sprouts and serve warm.