Butternut Squash & Tahini Spread

Locale: Israel/Palestine

Source: Yotam Ottolenghi, The Jerusalem Cookbook [p. 69]

Serves:

Ingredients

• 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)
• salt

Steps

1. Preheat oven to 400F.

2. 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.

3. Transfer squash to food processor. Add tahini, yogurt, and garlic. Roughly pulse into a coarse paste.

4. Spread on plate, sprinkle with sesame seeds, drizzle with date syrup, and finish with cilantro (if using).

Notes

Log

1. 2016-12-02:
   • Macerated Berries with Vanilla Cream
   • Macerated Berries with Vanila Cream
   • Macedonia
   • Crostini di Fegatini
   • Hummus
   • Mhammara [Red Pepper and Walnut Sauce]
   • Ratatouille/Caponata
   • Roots, Shoots and Squash
   • Tapenade
   • Chicken Cacciatore
   • Horiatiki Salad
   • Mast Va Khiar [Yogurt with Cucumber and Sultanas]
   • Mutabbaq
   • Baby Spinach Salad with Dates & Almonds