Butternut Squash & Tahini Spread
Source: Yotam Ottolenghi, The Jerusalem Cookbook
- 1 large butternut squash (about 2.5 lb), peeled, cut into chunks
- 3 tbs olive oil
- 1 tsp ground cinnamon
- 5 tbs light tahini paste
- 1/2 c Greek yogurt
- 2 small cloves garlic, crushed
- 1 tsp mixed black and white sesame seeds (or either)
- 1.5 tsp date syrup
- 2 tbs cilantro, chopped (optional)
Preheat oven to 400F.
Spread squash chunks out in roasting pan. Sprinkle with olive oil, cinnamon, 1/2 tsp salt. Mix well. Cover pan tightly with aluminum foil, and roast for 70 minutes, stirring once during the cooking. Remove from oven and leave to cool.
Transfer squash to food processor. Add tahini, yogurt, and garlic. Roughly pulse into a coarse paste.
Spread on plate, sprinkle with sesame seeds, drizzle with date syrup, and finish with cilantro (if using).