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.
