Two years ago Maya spent a week with us in Seattle. We hiked and swam and licked dripping ice cream cones while debating the merits of veganism. Maya was fourteen and I was unsure how to connect with her but I was excited to teach her about love and relationships, about healthy living and to see the world in all its complexity and I was excited to learn from her about living in the present and unbounded compassion.
Maya was vibrant, smart and full of compassion for the world around her and I mourn for the tremendous impact she could have had on this earth. There is no doubt in my mind that she would have done great things and made the world a better place. In my mind, the best thing I can do to honor her memory is to take the lifetime I have been given and to make a difference, to live with joy and with compassion for others and for myself.
*This recipe was developed as part of a virtual pumpkin party hosted by Sara of Cake over Steak. Each participant contributed a pumpkin themed recipe. You can find the full list of recipes here.
ROASTED PUMPKIN WITH TAMARIND AND CORIANDER CHUTNEY
1 sugar pie pumpkin, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
1 teaspoon salt
2 dates, pitted
2 tablespoons tamarind paste
1/2 cup water
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup cilantro
2 cloves garlic
1 inch fresh ginger, peeled
1/2 teaspoon salt
1/2 cup sour cream (optional)
toasted sesame seeds
Preheat the oven to 475 degrees and line a baking sheet with parchment. Toss the pumpkin wedges with the olive oil and salt and spread on the prepared baking sheet. Roast for 30-40 minutes until the pumpkin is soft and beginning the brown.
Meanwhile make the tamarind sauce and coriander chutney. Combine the dates, tamarind and water in a small pot and simmer for 5-10 minutes. The dates should be soft. Blend with the cumin, cinnamon and salt and set aside. To make the chutney combine the cilantro, garlic, ginger and salt in a blender and pulse, adding water as necessary, until almost smooth.
Arrange the roasted pumpkin wedges on a plate and drizzle with the tamarind sauce, coriander chutney, sour cream and toasted sesame seeds.