Savory Pumpkin Dip

Preheat oven to 300 degrees F.

Carefully cut the pumpkin in half. Remove the seeds and strings. Cut the halves into 3-4 inch pieces (should yield 4-6 slices of pumpkin). Peel each piece.

Place the peeled pumpkin quarters into a baking pan in a single layer (a 9 x 13 pan works well). Brush the melted ghee and honey evenly over the pumpkin. Cover the pan tightly with aluminum foil and bake for 2 1/2 hours.

Then, baste the pumpkin with the juices, cover the pumpkin again with the foil and bake for an additional 30 minutes. Remove the pumpkin from the oven and allow it to cool.

Combine the cooled pumpkin, tahini, spices, and salt in the bowl of a food processor. Process until smooth. Serve or store the finished spread in a covered container in the refrigerator.