Pumpkin Dessert With Tahini And Walnut Recipe

Prepare pumpkin

Peel, seed, and cut pumpkin into 1-inch cubes so they cook evenly (about 1.2 kg prepared).

Place the pumpkin cubes in a wide sauté pan or shallow saucepan with 1.5 cups water or low-sodium vegetable broth, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon fine sea salt.

Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and cook, stirring once or twice, until pumpkin is very tender and a knife passes through easily, 18–25 minutes depending on cube size.

Remove the lid and increase heat to medium-low. Add 2 tablespoons unsalted butter and 1 tablespoon fresh lemon juice. Gently simmer, uncovered, for 3–5 minutes more to concentrate the syrup and glaze the pumpkin, spooning simmering liquid over the pieces so they become glossy but not broken down. Taste and adjust sweetness or salt as needed.

While the pumpkin cooks, make the tahini sauce. In a small bowl combine 6 tablespoons well-stirred tahini, 3 tablespoons warm water, 1.5 tablespoons honey or maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1/2 tablespoon fresh lemon juice.

Whisk until smooth and pourable. If the sauce is too thick, add up to 1 tablespoon more warm water to reach a ribbon-like, pourable consistency. Taste and adjust sweetness or acidity—tahini should be rich, slightly tangy, and sweet.

Toast the walnuts in a small dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and lightly browned. Transfer to a bowl to stop cooking.

In the same skillet, add 1 teaspoon unsalted butter and 1 tablespoon brown sugar. When butter melts, return the toasted walnuts and add 1/4 teaspoon ground cinnamon and a pinch of salt. Toss for 30–45 seconds so the sugar melts and coats the nuts. Spread on a piece of parchment to cool and separate any clusters; coarsely chop if large.

Arrange warm pumpkin pieces on a serving platter or individual plates.

Drizzle the tahini sauce evenly over the pumpkin. Use about half the sauce to start and serve extra on the side if desired.

Scatter the walnut crunch over the tahini-topped pumpkin. Sprinkle 1 teaspoon toasted sesame seeds if using and drizzle an extra 1 teaspoon honey or maple syrup for shine and sweetness if desired.

Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; gently reheat in a low oven or stovetop until warmed through.