From the Valley kitchen: Whole-grain spaghetti with curried butternut squash sauce In a food processor add chickpeas, mint, parsley, garlic, onion, tahini, juice of lemon, salt, pepper and extra virgin olive oil. Read More Post navigation Roasted Sweet Potato with Browned Butter Hazelnuts and Maple Tahini SauceFrom Gingersnap Pumpkin Cream Tart to Creamy Acorn Squash and Tomato Soup