How to make it

  • Arrange racks in upper and lower thirds of oven; preheat to 425°.
  • Put pumpkins and onion in a big bowl, drizzle with olive oil, cumin seds, chile powder and s+p, mix. Divide between 2 baking pans and roast for 30 - 40 min., turning every 10 min. until nicely caramelized and soft.
  • Meanwhile, whisk lemon juice, tahini, aioli and broth in a small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Reviews & Comments 4

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  • 22566 6 years ago
    Interesting recipe.
    Throw in a sacrifical lamb,a aperitif... 'Milk of Lions' (Arak)
    One has 'sweat' a pretty good meal.
    Kind Regards
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  • kristopher 6 years ago
    Wow yes!
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  • sosousme 6 years ago
    Sounds delish...and very good on this stormy day!
    Was this review helpful? Yes Flag

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