Grilled Kabocha Pumpkin and Almond Roasted Red Pepper Sauce
1 kabocha squash, cleaned and de-seeded, sliced
2 portobello mushrooms
Toasted Sesame Oil
Baste Kabocha slices in sesame oil and sprinkle generously with (mixed, combined) spice rub. Grill until soft and glistening, but not completely charred. Do same treatment with whole portobello, until soft and thoroughly cooked. Slice to serve.
Combine sauce ingredients in a blender until thoroughly mixed and creamy. The sauce may be slightly chunky. Add water as needed so sauce is spoon-able texture. Taste mixture and adjust seasonings to taste.
Serve vegetables with dip. Enjoy! You can eat the kabocha, skin and all.