Roasted Pumpkin Spread with Pistachios with homemade raw tahini

👨‍🍳 Method

For the Roasted Vegetable Spread

1. 1
   Preheat the oven to 200°C (390°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut the pumpkin into large cubes.

   KnifeCutting board
3. 3
   Arrange the pumpkin in a baking pan.

   Baking pan
4. 4
   Drizzle some of the olive oil and sprinkle the salt and black pepper.
5. 5
   Roast the pumpkin in a hot oven (200°C / 390°F) 35-40 minutes, until the squash is tender and golden.

   OvenBaking pan
6. 6
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
7. 7
   Taste and adjust the seasoning.
8. 8
   Grind the pumpkin in a food processor with the garlic, lemon juice, tahini, cumin and paprika a smooth paste.

   Food processor
9. 9
   Add the rest of the olive oil gradually, while processing in a food processor, until a smooth paste.

   Food processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
10. 10
    Transfer into a bowl, drizzle a little olive oil over the top and sprinkle the pistachios.

    PlateorServing bowl