Prep 10 mins
Cook 5 mins
This recipe was developed and tested by Consumer Science students studying Community Nutrition at RMIT University, Victoria, Australia. For a flavour change, you can add ½ teaspoon of honey at step 3, leaving out the tahini paste and curry powder. For a high-energy alternative, add 1 teaspoon of cream and 1 tablespoon of margarine or butter before blending. We made it as posted and thought it was yum. Nutty & sweet.
- 200 g butternut pumpkin
- 1 teaspoon tahini paste
- 1 pinch curry powder
- 2 teaspoons polyunsaturated margarine (or monounsaturated)
- Peel pumpkin and roughly chop into small-medium size pieces.
- Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
- Add tahini paste, curry powder and margarine to the pumpkin.
- Blend together in a food processor until desired consistency.
- Serve immediately.
Got to agree with Lalaloula absolutely awesome between that pinch (o'kay maybe I used a smidgeon more) and the nuttiness of tahini it was the best pumpkin mash I have ever had (I also garnished with some toasted sesame seeds to accentuate that flavour). I served for 3 and used 400 grams of pumpkins and 2 heaped teaspoons of tahini past, about 1/4 teaspoon of a hot madrass curry powder, and about a tablespoon of butter (sorry does not make it vegan). Thank you Rhiannon&Matt.gauci, made for ZAAR Chef Alphabet Soup.
Wow, this is really, really yummy! The sweet taste of the pumpkin goes so well with the spicy curry and earthy tahini. We all completely enjoyed this easy, tasty mash! Instead of preparing the pumpkin in the microwave, I roasted it in the oven for extra flavour (20 min at 220C). Oh and I used a green hokkaido squash, which has an edible peel. I will certainly make this again as it was so delish! THANKS SO MUCH for sharing your recipe here with us!