Pumpkin, orange and tahini sauce

Pumpkin, orange and tahini sauce

By
From
Feel Good Food
Makes
2 cups
Photographer
Chris Chen

This creamy purée works well over polenta, millet or rice and is just as good over pasta. Serve warm or cold as a tasty dip. Make a double batch and freeze some for a lazy day. Refrigerate for up to three days.

Ingredients

Quantity Ingredient
400g pumpkin, peeled and chopped
1 onion, chopped
sea salt
2 tablespoons hulled tahini
1 teaspoon ginger juice, (see note)
1 teaspoon orange zest, finely grated

Method

  1. Place the pumpkin, onion and a pinch of sea salt in a steamer over a saucepan of boiling water and steam for 15 minutes, or until the pumpkin has softened. Remove from the heat and transfer to a food processor with the tahini, ginger juice and orange zest. Process to make a smooth purée and serve.

Note

  • Grate a 1 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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