Pumpkin with tahin and lime

by annapurnalovesme

glutenfree, vegan, autumn/ winter recipe

serves 2

  • 1 butternut squash, halved and seeded
    3 tablespoons olive oil
    3 tablespoons tahini
    1 tablespoon agave syrup
    1 tsp. black cumin seeds
    1 lime, peel finely grated, juice squeezed out
    2 tablespoons chopped almonds
    1 tsp curry powder
  • Cook pumpkin halves with olive oil and salt in oven for 30-40 minutes. Mix tahini, agave syrup, salt, half the lime zest and lime juice.
    Roast almonds in 1 tablespoon olive oil and curry, add a little salt.
    Scoop out squash, slice and drizzle with tahini sauce. Spread remaining lime zest, black cumin and curry almonds on top.


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