Grilled Kabocha Pumpkin and Almond Roasted Red Pepper Sauce
1 kabocha squash, cleaned and de-seeded, sliced
2 portobello mushrooms

Toasted Sesame Oil

Spice Rub
1/4 tsp chili powder
1/4 tsp allspice
1/4 tsp sugar (optional)
1/4 tsp salt
1/8 tsp paprika
1/8 tsp chipotle pepper

1/2 cup blanched almonds
4 sundried tomatoes in oil
1 small baked potato (fingerling etc.-optional- pre-baked)
1/4 cup roasted red pepper
5 roasted cloves of garlic
Water as needed to make paste
fresh herbs to taste (rosemary is good)
1 1/2 tsp white wine vinegar
two pinches smoked paprika
one pinch chipotle powder
1/4 tsp sesame oil
1/4 tsp chili sauce (I like vietnamese sauce)
kosher or black salt

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.