ROASTED PUMPKIN WITH BLACK TAHINI AND HERBS

It's been a few days now since I have posted! I have been cooking a lot and have many recipes to update here on the blog. Some new collaborations, new travel plans, only exciting things in the future. Last night we had some friends over for dinner and my husband took me to this incredible restaurant supply store here in Geneva. You can buy the most incredible produce in bulk for a great price. The store had only gourmet items, and it's so fun to go through all of the aisles to see this incredible fresh produce. As pumpkin season never ends here in Switzerland I decided to have that on the menu. I went for a more Meditarranean/Israeli dinner with my own twist, as per usual. I wanted to use this beautiful black tahini I bought a few weeks ago as I thought the taste and the color would make the dish exquisite, and it sure was. 

I simply roasted the pumpkin, made a sauce, and added some fresh pistachios and chopped herbs. This would be great on sweet potatoes as well!

Husband approved.

Ingredients:

1 large pumpkin or squash, chopped and sliced thin

1 tbsp extra virgin olive oil

1 tbsp sea salt

1 tsp paprika

1 tsp turmeric

1 tsp black pepper

1 cup flat leaf parsley, chopped

1/2 cup pistachios

Ingredients for sauce:

3 tbsp black tahini (regular tahini is fine too)

1 tsp extra virgin olive oil

Juice of 1/2 lemon

1 tsp water

Directions:

Preheat the oven to 400F. Place the pumpkin on a baking sheet and cover with spices, sea salt and pepper. Drizzle the olive oil and bake for about 45 minutes, just until soft.

To make the sauce, add all ingredients into a food processor or blender and blend until a creamy consistency is achieved. Drizzle the sauce over the pumpkin and top with parsley and pistachios.