Butternut Squash & Tahini Dip

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Again, a simple dish!

This recipe is altered from Ottolenghi’s Jerusalem (Again…). Originally this spread was thickened with greek yogurt, and since I don’t eat yogurt, I simply omitted it. I roasted the squash with the skin on and simply peeled it off once the squash was baked. One could eaily remove the hassle by peeling the squash before roasting. However I had an indredibly difficult time peeling it so I simply waited until after it was roasted.

This spread is perfect with any plain or flavoured crackers or in a sandwich or wrap. The roasting of the squash makes it easy to mash into the tahini with a fork so no food processor or blender is required! Plus the coarse and chunkier texture is a great change from the ultra smooth hummus-like pastes I’m used to.

BUTTERNUT SQUASH & TAHINI DIP (serves 6)

  • 1 large butternut squash, quartered and sliced into 1/4 inch crescents
  • 3 tablespoons grapeseed oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 6 tablespoon tahini
  • 2 medium sized garlic cloves, minced
  • 2 teaspoons sesame seeds
  • 1 1/2 teaspoon maple syrup
  • 3 tablespoons cilantro, chopped
  • salt

Method:

Preheat oven to 400F.

Spread the squash on a roasting pan (for easier clean up and easy removal of squash slices, place the slices on parchment paper). Mix the oil, cinnamon, cardamom and 1/4 teaspoon salt in a small bowl and brush onto the squash. Bake for 20-25 minutes, until the squash provides NO resistance when poked with a fork. Remove from oven, and as hot as you can handle, cut off the skin. Leave to cool.

In a medium bowl, combine cooked squash, tahini and garlic. Smash with a fork until it forms a coarse paste.

If you plan on presenting this nicely, spread the dip on a platter and sprinkle with sesame seeds, drizzle the maple syrup and garnish with cilantro.

Serve with your favorite crackers or veggies!

I’d love to try making this with mashed chickpeas incorporated. Or I would overcook red lentils and mash them with the squash for an added protein boost. Regardless, this is a crowd pleaser, takes minimal effort, and tastes great. I loved opening my tupperware for lunch and seeing the beautiful spread inviting me to dig in after a long morning of dancing.

 

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