| 7 | 35 | 88 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 3 |
| 1 cup | Kabocha squash (peeled and cut into 2 cm cubes) |
| 1 tbsp | Tahini |
| 1 tbsp | Extra virgin olive oil, garlic-infused |
| 1/2 tsp | Cumin |
| 1/2 tbsp | Greek yogurt, plain, fat-free |
| 1/2 tbsp | Lemon juice |
| 1/2 tsp | Sea Salt |
In a medium saucepan over medium heat, add the pumpkin, 2 tablespoons of water, and a pinch of salt. Cover with a lid and cook for 15–20 minutes, stirring occasionally. If the pumpkin begins to dry out, add a little more water as needed. Once the pumpkin is very soft, remove from heat and allow it to cool.
Once cooled, transfer the pumpkin to a food processor along with tahini, salt, olive oil, and cumin. Blend until smooth. If you don’t have a food processor, mash the pumpkin with a fork or whisk until you achieve a smooth consistency.
Transfer the mixture to a serving bowl and stir in the yogurt. Adjust seasoning with extra salt and pepper to taste. Serve and enjoy!
| Meat Alternative | 0.2 |
| Vegetables | 0.6 |
