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Winter Squash Puree With Tahini

5.0(40)

This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.

by Martha Rose Shulman·published 2009-10-20

Open original recipe

Middle EasternSide Dish

Servings

About 3 1/2 cups

Total time

Calories / serving

195 kcal

Ingredients (8)

serves

2 1/2 pounds winter squash, like butternut
1/3 cup sesame tahini, stirred if the oil has separated outtahini
2 large garlic cloves, halved, with green shoots removedgarlic
Salt to tastesalt
2 to 4 tablespoons freshly squeezed lemon juice, to taste
1/2 teaspoon cumin seeds, lightly toasted and groundcumin
Pomegranate seeds for garnishpomegranate
extra virgin olive oil for garnish

Instructions (3 steps)

01Preheat the oven to 425 degrees. Cover a baking sheet with foil and brush lightly with olive oil. If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet. If using a thick slice of squash, scrape off any membranes. Bake 45 minutes to one hour, or until very soft. A knife should cut through it without resistance, and the skin should be wrinkled. Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade. Add the tahini, and puree until smooth and creamy.
02Combine the garlic and 1/2 teaspoon salt in a mortar and pestle, and mash to a paste. Add to the food processor along with the lemon juice and cumin, and blend together. Add salt to taste.

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