Acorn squash tahini

Preheat oven to 300° F.

Cut acorn squash in half and clean out the seedy, stringy insides with a spoon. 

Roast squashes in the oven until quite soft.

Peel off the skin and mash squash with a fork in a bowl.

Add raw tahini, a few drops of lemon juice, ginger, and salt. Mix.

Beet tahini

Preheat oven to 480° F.

Wrap beets in foil and roast in the oven for an hour, until soft.

Cut off the skin and process in food processor until smooth.

Add raw tahini, lemon juice, and salt. Mix.

Spinach tahini

Pre-heat a medium saucepan with a small amount of olive oil.

Add spinach. When spinach is cooked down, allow to drain in a colander.

Blend spinach in a food processor. Add raw tahini, lemon juice, and salt.

Silan tahini (sweet paste)

Add a few drops of lemon juice to tahini.

Mix in small amounts with silan until desired texture.