March 21, 2013

Pin It Butternut Squash and Tahini Spread - Cook the Books

Taken From Jerusalem: A Cookbook
I thought this recipe sounded intriguing, albeit a little odd.  It seemed like a good non-beany alternative to hummus, which could serve the important role of a pre-dinner snack.

I'll say two things about this recipe:
1. It makes a ton, as I'm sure you'd imagine it would since it uses an entire butternut squash.
2. It's pretty sweet for what I thought would be a savory dip.

It was good, but a little sweet, so it took some getting used to. It was interesting, but not sure if I'd make it again.
1 large butternut squash, peeled and cut into chunks
3 tablespoons olive oil
1 teaspoon ground cinnamon
5 tablespoons light tahini paste
1/2 cup Greek yogurt
2 small cloves of garlic, crushed
1 teaspoon mixed black and white sesame seeds
1 1/2 teaspoon date syrup
2 tablespoons chopped cilantro (optional)

Spread squash out onto a medium roasting pan. Pour on olive oil and sprinkle with cinnamon and 1/2 teaspoon of salt. Mix together well and cover tightly with aluminum foil.  Roast in the oven for 70 minutes, stirring once during cooking. Remove from oven and let cool.

Transfer squash to food processor and add tahini, yogurt and garlic. Roughly pulse so that everything is combined in a coarse paste. This can also be accomplished with a fork or potato masher.

Spread over a flat plate and sprinkle with sesame seeds, drizzle with date syrup and finish with cilantro, if using.
Like I said, it was good, but not my favorite.  However, I was proud that we had on hand, 4 (yes 4) different kinds of sesame seeds.  Excessive? Maybe, but they finally came in handy.

No comments:

Post a Comment