Recipe by Rhiannon and Matt
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.
Top Review by I'mPat
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.
- 200 g butternut pumpkin
- 1 teaspoon tahini paste
- 1 pinch curry powder
- 2 teaspoons polyunsaturated margarine (or monounsaturated)
Directions See How It's Made
- 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.