…or any other winer squash (though perhaps not spaghetti squash)…

4 T tahini, almond butter, peanut butter or cashew butter
2 – 3 T lemon juice
1 t ground cumin
1 T olive oil
1/2 t salt
1/8 t cayenne, or to taste
2 c cooked pumpkin purée, or other winter squash purée
1 garlic clove, chopped
fresh chopped parsley leaves
toasted pumpkin seeds, for garnish, optional

1. Put tahini or other nut butter, 2 T lemon juice, cumin, olive oil, salt, cayenne, pumpkin  purée, and garlic in a food processor or blender.  Process until all ingredients are well combined and the desired consistency is reached. Add parsley; pulse until parsley is incorporated. Taste, adding more lemon juice or more of any of the other ingredients if you think it’s needed. Spoon into a serving bowl, and top with pumpkins seeds, if using, or a bit more chopped parsley.

2. Serve with warmed pitas, sliced baguette, crudités or…