It’s kind of strange driving to work in the dark again now that sunrise is later, feels a little cold and lonely. But I’m loving the cooler weather here and the beautiful sunsets at dinner time.
We can tell when cooler weather officially starts kicking in because Miko would rather park it on warm laps than go outside.
And it’s great, I’m ready for the cooler temps! I just hope I still feel that way a few months from now, we’ll see! I’m also having lots of fun with the butternut squashes coming from our garden since they can be skinned, chopped and the raw chunks stored in the refrigerator for days ready to use in recipes. This recipe was a bit daring blending curry and tahini with the sweet squash and it came out great, like a creamier and more decadent pumpkin butter.
Curried Tahini Butternut Sauce
- 1 cup chopped raw butternut squash chunks
- 1 tsp. curry powder
- 1/4 cup tahini
- 1/4 tsp. garlic powder
- 1/4 cup raisins
- 1 tbsp. apple cider vinegar
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Use as a creamy salad dressing, dip, or spread. Makes 4 servings.
Raisins have been my go to for adding a little whole foods sweetness lately, they’re in season, add a nice fall flavor, and a huge box of organic raisins from Costco is a lot cheaper than a small box of medjool dates currently.
The texture of the sauce is like a creamy pumpkin butter with a vibrant color.
I kept things simple pairing the sauce with lightly steamed chopped tempeh and broccoli for a fun, dipping dinner.
And it added a lot of flavor and pop to them countering the slight bitterness and rougher texture of the broccoli with a smooth sweetness.