Kabocha squash is a Japanese pumpkin that has an intense orange color. The date syrup adds a lovely sweetness. Use this as a starter with crackers, hearth bread or vegetables.
1 | Preheat the oven to 400℉ |
2 | Pour olive oil over cut squash halves and sprinkle with cinnamon and .5 tsp sea salt. Place face down on baking sheet |
3 | Roast in oven for 45-60 minutes |
4 | Remove from oven and allow to cool |
5 | Scoop out squash and place into a food processor along with the tahini, yogurt or coconut milk, and garlic |
6 | Roughly pulse so that everything is combined into a coarse paste, without becoming completely smooth. This can also be done with a fork or potato masher |
7 | Spread the squash in a wavy pattern over a flat plate and sprinkle with sesame seeds, drizzle over the date syrup and finish with cilantro, if using |
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi
notes
Food Processor
