• 1 Butternut squash
• 2 tbsp of Tahini
• 2 garlic cloves (I used roasted garlic)
• some veggie-stock
• 1 tsp long pepper (or black pepper)
• 1 tsp curry powder
• 1 tsp paprika powder
• 1 tsp cardamom
• 1 tsp fennel powder
• 1 tsp nutmeg
• 1/2 tsp chili powder
• Salt
• Some olive oil

Preparation:

• Pre-heat your oven at 180° celsius 
• Halve the butternut squash, scoop out the seeds and add a bit of salt and olive oil before roasting them in the oven for 50-60 mins
• Take them out once they are ready, and scoop out  the flesh while keeping a 1 cm border around the sides 
• Drizzle over a bit of olive oil and put the butternut squash  back in the oven, at reduced temperature, to keep them warm (110°)
• Add the flesh to your blender, and add tahini, garlic, your spices and 0,5 dl of vegetable stock
• Blend the mixture until you get a creamy consistency, give it a taste and add more spices if needed 
• Take the butternut squash and plate them; now pour your cream into the butternut squash