Smoky Turmeric & Tahini Miso Honeynut Squash
3 honeynut squash (peeled, halved and seeds removed)
2 tsp Smoked Paprika to taste (The Spice Hunter)
2 tsp Smoky Turmeric (The Spice Hunter)
Cayenne pepper to taste (The Spice Hunter)
1.5 tbsp coconut sugar
Salt to taste
½ tsp + a dash Highland Saigon Cinnamon (The Spice Hunter).
¼ cup tahini
2 tbsp white miso paste
2 tbsp maple syrup
2 tsp rice vinegar
Scallions to taste
Olive oil for drizzling
Slice the honeynut squash into slices.
Add honeynut squash to a baking sheet, drizzle some olive oil, salt, the smoked paprika, smoky turmeric and tiny dash cinnamon.
Clean up the pumpkin seeds, drizzle a bit of oil, add some cayenne to taste, ½ tsp cinnamon and coconut sugar. Place in a baking sheet.
Bake squash at 400 for 20 min along with the pumpkin seeds. Take pumpkin seeds out at the 15 min mark. Broil squash for about 5 min or until crisped up. Watch them real closely.
Whisk together the miso, tahini, maple syrup and rice vinegar in a bowl. Add some water to thin it out.
Drizzle sauce on the squash, add the pumpkin seeds and scallions.
Recipe and photography credit Nadia Aidi, Food My Muse