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Roasted Tahini-Miso Tzimmes over Creamy Kamut

Roasted Tahini-Miso <em>Tzimmes</em> over Creamy Kamut Related:   kid-friendly, low-fat, pareve, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving, vegetarian

Prep time: 50 mins

Cook time: 25-40 mins

Yield: 7-10 servings

Sukkot reminds me to put my tools down and enjoy the earth’s offerings. The truth is that the planting will never end, so there’s no use in waiting to taste the fruits of my labor. Here’s an unusual tzimmes recipe that celebrates the fall harvest season. It is earthy and warm. I hope you enjoy this harvest treat.


  • Tzimmes
  • Dressing
  • 3 tablespoons miso
  • 3 tablespoons tahini
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • Zest and juice of 2 navel oranges
  • 1/3 cup sesame seeds
  • 3 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • Black pepper to taste
  • Vegetables
  • 4 cups acorn squash, chopped into 2-inch pieces
  • 2 cups butternut squash, chopped into 2-inch pieces
  • 4 medium carrots, sliced in half and quartered
  • 1 red onion, sliced
  • 2 cups fresh figs, sliced in half
  • Creamy Kamut Berries
  • 5 cups cooked kamut berries, prepared according to package instructions
  • 1/3 cup golden raisins
  • 1/3 cup toasted pistachios
  • 1/3 cup toasted pumpkin seeds
  • 3 tablespoons tahini
  • Salt and black pepper to taste
  • ½ cup fresh basil, chopped (reserve some for garnish)


  • Preheat oven to 375 degrees. In a large mixing bowl, combine dressing ingredients into a thick paste. Then, toss with squashes, carrots, onions and figs. Lay flat on a baking sheet and bake for 25 to 40 minutes until squash is golden-brown on the edges and fork tender.
  • For the kamut, toss all ingredients together—the tahini will make the kamut berries nutty and creamy! Serve the tzimmes over warm kamut and garnish with chopped basil.

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