TREAT: Roasted Pumpkin Dessert
Perhaps not your typical pumpkin pie treat, it still happens to be one of our favorite fall comfort moments. You will understand. You might notice that specific measurements are not listed... we are confident that you'll be able to wing it. Trust your gut and taste preference, and when all else fails, follow the wisdom of Goldilocks: Not to much, Not to little, Just right.
One whole pumpkin
Olive Oil
Pumpkin Pie spice blend (Spice & Tulips, in season, is recommended!)
Organic Cane Sugar
Tahini
Walnut Pieces, toasted*
Cut pumpkin into large chunks, removing the skin. Place on cookie sheet and drizzle with olive oil; coat well. Sprinkle the pumpkin pie spice blend + sugar over the pumpkin. Set aside for 30 minutes.
Preheat oven to 400F.
When the oven is ready, bake pumpkin for approximately 20 minutes, until tender.
Let cool slightly, but while still warm, drizzle tahini over the baked pumpkin and garnish with toasted walnuts.
Now for the best part... enjoy every last bite (maybe not all in one sitting).
*To toast walnuts, set desired amount of walnuts in small, shallow pan over low to low-medium heat. Stir frequently, flipping the walnut pieces, until they turn golden brown. Never leave them unattended - they will burn easily once they start to toast.
